Blue-Cheese Steak and Endive Salad for Two
Why fuss with reservations when you can have your own bistro night at home? Hanger steaks are readily available, quick cooking and full of flavor. In this recipe, the steaks are seared, then slathered in blue cheese butter and served alongside an endive and radish salad dressed in a citrus vinaigrette, a perfect complement to the rich steak. This very special dinner comes together in about 30 minutes. If you'd like, toss baby potatoes with a little olive oil, salt and pepper and pop them into the oven to roast while you prepare the steak and salad.
- Serves: 2 persons
- 4tablespoons unsalted butter, slightly softened
- 2tablespoons good-quality blue cheese, such as Roquefort, Stilton or Gorgonzola
- 1tablespoon finely chopped shallot
- ¾to 1 pound hanger or skirt steak, at room temperature
- Kosher salt and black pepper
- 1tablespoon canola or grapeseed oil
- Flaky salt (optional)
- 2Belgian endives, leaves separated
- 4to 5 thinly sliced radishes, a variety of colors if you can find them
- ½small fennel bulb, cored and thinly sliced (about 1/3 cup)
- 2tablespoons good quality white-wine vinegar
- ¼teaspoon orange zest
- 1tablespoon plus 1 teaspoon olive oil
- ¼cup Italian parsley leaves, torn
- 1tablespoon chives, cut on an angle into 1/2-inch pieces
- 1tablespoon roughly chopped tarragon
Step 1In a small bowl, stir together butter, blue cheese and shallot, and set aside.
Step 2Season steaks well with salt and pepper on both sides and set aside.
Step 3Meanwhile, assemble your salad: In a large bowl, gently toss together the endive leaves, radishes and fennel. In a small bowl, whisk together the white-wine vinegar, orange zest, olive oil, parsley leaves, chives and tarragon, season to taste with salt and pepper and set aside.
Step 4Heat a large cast-iron pan over medium-high heat until very hot, 2 to 3 minutes. Add the canola oil. When it shimmers, add the hanger steak and let it cook, undisturbed, until it begins to crisp and brown on one side, 3 to 4 minutes. Flip and finish cooking about 3 minutes more or until a meat thermometer inserted in the thickest part reads 130 degrees for medium-rare.
Step 5Move the steak to a cutting board, and spread with 2 tablespoons or so of the blue cheese butter and let rest 5 to 7 minutes. Slice steaks against the grain and finish with flaky salt, if desired. Plate the steak and serve with the salad alongside, spooning the dressing on top of the salad.