Sicilian Hanger Steak Recipe with Garlic-Rosemary Potatoes and a Super Tuscan Gem

Being a true meat-and-potatoes kind of guy, I always love trying out new ways of using these two main ingredients to produce tantalizing renditions of, well…meat and potatoes. Allow me to introduce a delicious hanger steak recipe. A hanger steak, also known as butcher’s steak or hanging tenderloin, is a cut of beefsteak prized for its flavor. This cut is taken from the plate, which is the upper belly of the cow.

To further add to its already delicious flavor, I am also showcasing a Sicilian type of meat sauce called salmoriglio. The name is derived from salamoia, which means salty (brine). Made with lemon juice, water, and olive oil, this quick sauce is perfect for basting grilled fish or to use at the table as a condiment for grilled meats.

Complementing the steak are pan-roasted Yukon gold potatoes with just a little garlic and rosemary. I am telling you, these meat and potatoes alla siciliana are a total game changer.

The ultimate wine pairing for this meal is a steak-worthy wine: this time, a beautiful red blend from the Tuscany region called Insoglio del Cinghiale. This Super Tuscan is from Bolgheri and made from 33% Syrah, 33% Merlot, 14% Cabernet Franc, 14% Cabernet Sauvignon, and 6% Petit Verdot and completes the Italian dinning experience.

Let‘s get cooking!

Menu

Sicilian-style grilled marinated hanger steak with salmoriglio sauce

Pan-roasted garlic-rosemary potatoes

Wine pairing: 2019 Insoglio del Cinghiale Toscana – Tenuta di Biserno

(Campo di Sasso – Bibbona, Tuscany, Italy)

Sicilian Hanger Steak Recipe with Garlic-Rosemary Potatoes

Serves 3

Ingredients

Steak & salmoriglio sauce:

• 1 1/2 pounds of hanger steak (can also substitute with flank or skirt steak)
• 3 garlic cloves, crushed
• 1 teaspoon of sea salt (for making garlic paste) plus more, to taste, for marinade.
• 1/3 cup of freshly Italian parsley, finely chopped
• 1 tablespoon of oregano leaves, finely chopped
• 1 tablespoon of fresh sage leaves, coarsely chopped
• 1/4 teaspoon hot pepper flakes
• 1/2 cup olive oil
• Juice and zest from 1 lemon
• 1 1/2 pounds of hanger steak (can also substitute with flank or skirt steak)

Potatoes:

• 1 3/4 cups of Yukon gold potatoes (parboiled, cooked until a knife can go through it), cooked and coarsely chopped into 1-inch sized pieces
• 2 tablespoons of fresh rosemary, finely chopped
• 3 garlic cloves, finely minced
• 4 tablespoons of extra Virgin olive oil
• 5 teaspoons of unsalted butter
• Sea salt & cracked pepper to taste.

Directions

Steak & sauce:

1. To make the salmoriglio, start by smashing together garlic and salt with the side of your chef’s knife, then work your knife back and forth to create a smooth paste (you can also do this step in a mortar and pestle).
2. In a small bowl, combine the garlic paste, oregano, parsley, and hot pepper flakes. Whisk in the olive oil, then add the lemon juice and zest (adding the olive oil first prevents the lemon juice from turning the herbs brown). Season to taste with salt. Reserve about 1/3 cup of the salmoriglio to serve as a sauce.
3. Place steak on a plate or sheet pan. Rub the remaining salmoriglio evenly over both sides of the steak, making sure to work it in well. Place steak in large ziplock bag, add coarsely chopped sage leaves, and seal bag. Place bag with steak in refrigerator and leave to marinate for up to 1 hour.
4. Grill the steak until cooked to your desired doneness, about 4 to 5 minutes on each side for medium-rare. Transfer to a cutting board and let rest for about 10 minutes. Thinly slice against the grain.

Potatoes:

1. In case the potatoes are not already prepared to be pan roasted, boil potatoes until you can put a knife through it. Drain, let cool, and chop into 1-inch size pieces.
2. Lightly coat cast iron pan with extra virgin olive oil (approximately 2 tablespoons). Add potatoes to pan in a single layer. With the back of a spoon, lightly mash (less than halfway through) each piece of potato.
3. Add minced garlic and chopped rosemary evenly on top of potatoes. Season with sea salt and cracked pepper to taste. Dot butter pieces around the potatoes.
4. Place cast iron in the grill and let potatoes roast on low-medium heat for approximately 10-15 minutes (or you can also place cast iron in 400 degree F oven for about 5-10 minutes, or until lightly golden).

*Optional garnish: grilled carrots (lightly drizzle peeled carrots with extra virgin olive oil and grill evenly on all sides for about 3 minutes per side).

Serve it up!

As much as I love presenting dishes in an elaborate and fancy manner, I also love rustic serving presentations. Share this meal family style by placing all the steak, sauce, potatoes, and garnishes on top of a large wooden carving board.

Buon appetito! Enjoy!