51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.
Recipe information
Yield
4 Servings
Ingredients
2
¾
1
1¼
¾
1½
2
1
1
4
2
2
3
Preparation
Step 1
Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.
Step 2
Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper.
Step 3
Prepare a grill for medium-high heat. Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side. Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain.
Step 4
Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt. Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat. Let cool slightly, then gently toss in tomatoes, feta, and remaining ¼ cup parsley and ¼ cup mint. Serve salad alongside steak.
Nutrition Per Serving
How would you rate Grilled Hanger Steak with Fennel Salad?
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Reviews (3)
Back to TopThis was ok. I'm not sure I would make this recipe again but I picked up a couple of things that I might re purpose. I didn't think the marinade on the steak added anything. The fennel was too hard to eat in quarters. I did sear the tomatoes which was a good idea. I took the leftover fennel and tomatoes and broke them down into a salad that I mixed with white beans. I'll grill fennel again for other applications and I liked the dressing.
Andrea Preisinger
Houston, Texas
11/16/2020