Hanger Steak with Pepperonata and Garlicky Spinach
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 2 pounds hanger steak, lightly pounded
- Salt and pepper
- 1 teaspoon (1/3 palmful) smoked sweet paprika or pimentón
- 1 teaspoon ground cumin
- 1 teaspoon (1/3 palmful) ground coriander
- 1 red field pepper, seeded and sliced
- 1 green bell pepper or 2 cubanelle peppers, seeded and sliced
- 1 yellow bell pepper, seeded and sliced
- 2 jalapeño peppers, seeded and thinly sliced
- 2 ribs celery with leafy tops, finely chopped
- 1 red onion, finely chopped
- 5 to 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 3 tablespoons sherry vinegar or wine vinegar
- 1 tablespoon honey
- 1 pound spinach, stemmed
- A few grates nutmeg
Bring steaks to room temperature and season liberally with salt and pepper. Combine the paprika, cumin and coriander in a small bowl and rub into steaks. Prep your peppers, celery and onion while the steaks hang out.
To the pan drippings, add another turn or two of oil then the peppers. Cook until brown, about 5 minutes, then add celery, onions and half of the garlic. Season with salt and pepper, toss 2-3 minutes more then deglaze pan with vinegar. Add honey, toss and remove pan from heat.
In another skillet, heat 2 tablespoons oil over medium-high heat. Add remaining garlic, swirl and wilt in spinach. Season with nutmeg, salt and pepper, and remove from heat.
Slice meat against the grain into 1/2-inch thick slices.
To serve, arrange 1/4 of the pepperonata on each dinner plate in an even layer. Top with 1/4 of the spinach leaving a rim of peppers around the edge then top spinach with sliced steak.