Lunchbreak: Grilled hanger steak, red chimichurri, slow roasted vegetables and parsley salad, prepared by Eat Purely chef Sean Spradlin

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Executive Chef Sean Spradlin

Eat Purely

Grilled Steak, Red Chimichurri, Slow Roasted Summer Squash & Gold Potato served with Parsley Salad with Pickled Onion and Mint


8 oz hanger steak
2 tsp. parsley leaves, very roughly chopped - almost whole leaves
1 tsp. mint leaves, torn
2 Tbs. +  2 tsp. pickled red onion
3/4 cup extra virgin olive oil

Remove all silverskin and excess fat from the exterior with a sharp boning knife. Slide the tip of the knife under the silverskin, grab the skin with your free hand, then carefully pull the knife under it, taking off as little meat as you can. Eventually, you'll end up with a piece of meat with two muscles attached by a thick sinew that runs down their center. Cut the steak in half along that sinew to separate it into two individual hanger steaks, then trim each one down, and you're ready to cook. Salt and pepper the steak and let it sit, covered, to temper. Ensuring that the center of the meat is at room temperature will provide a steak that is cooked evenly and properly throughout. While the steak tempers, make the Red Chimichurri.

Red Chimichurri

1/4 tsp. black pepper
1/4 tsp. chili flake
1 tsp. smoked paprika
1/4 tsp. dried oregano
1 Tbs. + 1 tsp. lemon juice
4 Tbs. cilantro
8 Tbs. parsley
1 3/4 cups red bell pepper, stem removed and seeded
6 Tbs. green onion
1 Tbs. garlic cloves
1 2/3 cup oil
2 tsp. salt

Puree all ingredients in food processor until combined, but still slightly chunky.

Slow Roasted Vegetables

2 1/2 cups summer squash, even mix of green and yellow, uniformly sliced and diced
2 cups Yukon Gold Potato, cut into 1/8” thick rounds
2/3 cup  onion, julienne
1 Tbs. cilantro, chopped
1 tsp. mint, chiffonade
2 tsp. parsley leaf, chopped
1/4 tsp. cumin, ground
1 Tbs. oil
salt and pepper to taste

In a large rondeau or saute pan, heat oil on medium-low heat. Add the squash, onion, and potato to the pan. Season with salt and pepper and cook on low heat for about 20 minutes, stirring occasionally, until the vegetables become soft and begin to caramelize, and are cooked through. Finish with herbs and cumin. Transfer to a parchment-lined sheet tray and chill immediately in refrigerator to stop carry-over cooking. Refrigerate until ready to use.

While the vegetables are roasting, grill your steak. Place the steak on a grill at a 45 degree angle for those desired cross-hatched grill marks. After 3-5 minutes, rotate the steak 90 degrees to create diamond-like marking. After another 3-5 minutes, turn the steak over onto the other side. Then repeat the 90 degree turn after the same 3-5 minutes. (This timing depends on the preferred doneness of the finished meat). If you’re a seasoned vet, you can check the doneness by pressing into it. But, the home cook  can always use a probe thermometer to reach the preferred temperature in the center. Pull your steak off the grill and place onto a sheet tray underneath a wire resting rack. Let the steak rest, 5-15 minutes, depending on the thickness of the cut. While the steak is resting, make your parsley salad.

Parsley Salad with Pickled Onion and Mint

2 tsp. parsley leaves, very roughly chopped - almost whole leaves
1 tsp. mint leaves, torn
2 Tbs. +  2 tsp. pickled red onion
1 Tbs. extra virgin olive oil

Mix parsley leaves, torn mint, pickled onion, and olive oil together in a bowl.

To serve:
Slice the rested steak against the grain in thin slices. Place the slow roasted vegetables on plate. Shingle steak next to the vegetables on the other side, laying the steak slightly on the roasted vegetables. Top with a hearty spoonful of chimichurri and generous portion of parsley salad.