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PAN-SEARED HANGER STEAK WITH CHARRED BROCCOLINI

Chefs Curtis Stone and Juan Rendón of Gwen in Los Angeles prove that searing up restaurant-quality steak at home doesn’t have to be intimidating. Whether you’re grilling a hanger, flank or aged-ribeye steak, these pros show us how freshly ground black pepper and a little patience goes a long way.

Ingredients

  • 4 (8-ounce) hanger steaks
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons olive oil/grapeseed oil blend
  • Sea salt flakes
  • For the broccolini:
  • 1 pound broccolini, washed and trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon extra-virgin olive oil, plus more to season

Steps

  1. Pan-sear hanger steak: Preheat cast-iron skillet over medium-high heat until hot.
  2. Just before cooking, pat steak dry with paper towels and sprinkle with kosher salt and pepper.

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