Grilled Hanger Steak with Peperonata | James Beard Foundation

Name: Grilled Hanger Steak with Peperonata | James Beard Foundation
Total time: 90 min
Ingredients: Two 14-ounce prime hanger steaks; 1/4 cup olive oil; 1 large onion, sliced into half moons; Salt to taste; 6 bell peppers, seeded and sliced into 2 1/2 to 3-inch-long strips (you can use just one color of pepper or a combination of colors); 4 garlic cloves, thinly sliced; 1 tablespoon sugar; 1 tablespoon dried oregano; 4 to 5 Roma or other plum tomatoes, seeded and diced; 1/2 cup roughly torn basil leaves; Freshly ground black pepper to taste; Lemon juice to taste

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This flavorful recipe is ideal for a weeknight dinner or a spur-of-the-moment gathering: the hanger steak only needs a brief sear on the grill, while the peperonata comes together in about 20 minutes.

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Saute pan
Pepper mill
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Serving platter

Ingredients

Two 14-ounce prime hanger steaks
1/4 cup olive oil
1 large onion, sliced into half moons
Salt to taste
6 bell peppers, seeded and sliced into 2 1/2 to 3-inch-long strips (you can use just one color of pepper or a combination of colors)
4 garlic cloves, thinly sliced
1 tablespoon sugar
1 tablespoon dried oregano
4 to 5 Roma or other plum tomatoes, seeded and diced
1/2 cup roughly torn basil leaves
Freshly ground black pepper to taste
Lemon juice to taste