Hanger steak—sometimes called bavette—is beefy-tasting and relatively economical. If you can’t find it at your butcher counter (we all have to be flexible these days), substitute flat iron steak. Allow 2 hours for the steak to marinate.
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons Thai fish sauce
- 2 tablespoons maple syrup
- One 1-pound hanger steak, trimmed and divided in two
- Salt and freshly ground black pepper
- 10 ounces small potatoes, quartered
- 6 tablespoons extra virgin olive oil
- 6 ounces greens, preferably baby spinach or stemmed chard
- 1/2 cup coarsely chopped fresh herbs
- 1 teaspoon grated lemon zest
Combine the Worcestershire sauce, soy sauce, fish sauce, and maple syrup. Coat the steak with the
mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
About an hour before serving, heat the oven to 375°F. Coat the potatoes with 2 tablespoons of olive oil, salt and pepper, and roast until crisp, turning once or twice. Keep warm. Heat the grill. Or a grill pan. Grill the steaks until medium-rare. Set aside. Briefly sauté the greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice the steaks crosswise on a sharp diagonal and arrange on the greens. Top with the potatoes.
Warm the remaining olive oil in a small skillet, add the herbs and lemon zest, and cook about 30 seconds, or until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.