Hanger Steak with Tahini and Smashed Charred Beets

healthyish beet chile vinegar honey tahini lemon juice steak green onion scallion red pepper

Chris Morocco

4 servings

Source

Ingredients

2 bunches small yellow or red beets, scrubbed clean, dried (about 1½ pounds)

6 tablespoons extra-virgin olive oil, divided

Kosher salt

1 red chile (such as Fresno, jalapeño, or cayenne), thinly sliced into rings

2 tablespoons white wine vinegar

2 teaspoons honey

6 tablespoons tahini

¼ cup fresh lemon juice

1 pound hanger or skirt steak, cut into 4 pieces

2 scallions, thinly sliced

Mild crushed red pepper flakes (for serving)

Method

Preheat oven to 450°. Toss beets with 1 Tbsp. oil on a large, foil-lined rimmed baking sheet and season with salt. Roast, tossing once, until charred on the outside and tender, 45–50 minutes. Let cool slightly.

Meanwhile, whisk chile, vinegar, honey, and 2 Tbsp. oil in a small bowl. Season with salt.

Whisk tahini, lemon juice, 2 Tbsp. oil, and ¼ cup water in a small bowl until smooth and thick. Season with salt.

Season steaks with salt. Heat remaining 1 Tbsp. oil in a large skillet over medium-high. Cook steaks, turning occasionally, until well-browned on all sides (about 4 minutes per side for medium-rare, or an instant-read thermometer inserted into thickest part of steak registers 130°). Transfer steak to a cutting board and let rest 5 minutes before slicing.

Spoon tahini mixture onto plates, dividing evenly. Smash beets with the palm of your hand or the flat side of a chef’s knife and add to plates. Slice steak and place alongside beets. Drizzle chile dressing over, then top with scallions and red pepper flakes.