Pan-seared Hanger Steak and Brussels Sprouts



6 serving(s)
Prep: 15mn(s)
Cook: 45mn(s)


  • 1 pack of De La Valley Hanger Steak (1kg)
  • 8 oz. fingerling potatoes, cut in half lengthwise
  • 3 teaspoons butter at room temperature
  • 2 scallions, chopped
  • Kosher salt
  • Black pepper
  • Extra-virgin olive oil
  • 1 lb Brussels Sprouts, cut in half
  • 1 teaspoons balsamic vinegar


Pan-Seared Hanger Steak  instruction:

Step 1: Take your Hanger Steak of the fridge and let it sit for 20 to 30 minutes.

Step 2: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave one high until potatoes are slightly tender for 4-5 minutes. Transfer potatoes to plate, and discard water. Pat potatoes dry with paper towels. Set aside.

Step 3: Pre-heat cast-iron skillet on high heat. Meanwhile, stir butter and scallions in a small bow. Set aside.

Step 4: Rinse and pat dry steak with paper tower. Add olive oil and steak when skillet is smoking.

Step 5: Sear on high for 3 minutes each side then remove from heat.

Step 6: Add 1/2 tablespoons of scallion butter over each steak. Cover loosely with foil and let rest.

Step 7: Combine Brussels sprouts and potatoes with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Put them all into the skillet, sear until golden brown about 5 minutes.

Step 8: Slice steak and serve with remaining scallion butter. Drizzle balsamic vinegar over Brussel sprouts. Serve immediately.