Dry Rub Grilled Hanger Steak

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Slices of hangar steak with arugula, caramelized shallots, and seeded mustard aïoli, topped with Parmigiano-Reggiano cheese.

Ingredients

1 tsp. cumin seed
1 tsp. coriander seed
1⁄2 tsp. crushed peppercorns
1⁄2 tsp. mustard seed
1⁄2 tsp. celery seed
4 (7-oz.) hanger steaks
1⁄2 cup mayonnaise
1 tsp. roasted garlic
2 tbsp. grainy mustard
Salt and pepper, to taste
1⁄4 cup olive oil, divided
4 whole shallots, unpeeled
1 lb. arugula
1-2 oz. Parmigiano-Reggiano

Steps

1. Combine cumin, coriander, peppercorns, mustard seed, and celery seed in coffee grinder; blend until powdered, about 2 min. Use mixture to lightly coat both sides of steaks. Set aside.

2. For mustard aïoli, combine mayonnaise, roasted garlic, and mustard in bowl. Season with salt and pepper. Set aside.

3. In sauté pan over med. heat, heat 1 tbsp. olive oil. Add unpeeled shallots; roast in pan, turning frequently, 8-10 min. Remove from heat; cover with lid and keep warm.

4. Season steaks with salt and pepper; place on preheated high-heat grill. Grill until
desired doneness; remove and let rest 5 min.

5. In large bowl, toss arugula with remaining olive oil; season with salt and pepper to taste. For service, place hanger steak in center of plate; drizzle with mustard aïoli and top with seasoned arugula. Crumble Parmigiano-Reggiano cheese over arugula and serve.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources