Sliced Hangar Steak with Arugula and Parmigiano
Recipe by Chef James Pardini
4 8-oz. Hangar steaks
8 oz. Arugula
4 oz. Parmigiano Reggiano cheese, shaved
Salt and fresh cracked black pepper, to taste
1 Lemon, cut in half
ENZO Organic Extra Virgin Olive Oil - Bold, for drizzling and dressing the arugula
ENZO Organic Traditional Balsamic Vinegar, for finishing
Allow the hangar steaks to come to room temperature and preheat a gas or charcoal grill to 400°F.
Coat steaks with olive oil and season generously with salt and pepper. Grill the steaks about 5-6 minutes on each side for medium-rare.
While the steaks are resting prepare the arugula salad. Using a mandolin or vegetable peeler shave the Parmigiano into paper thin slices.
In a large bowl, season the arugula with a pinch of salt. Add the juice of half a lemon and a generous drizzle of olive oil. Add more lemon, salt or olive oil to taste.
Slice steaks against the grain into ½” thick slices and transfer to plates. Build the salads next to the steaks in a few layers of arugula topped with the Parmigiano.
Finish by drizzling the steaks with olive oil and balsamic vinegar.