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Sliced Hangar Steak with Arugula and Parmigiano

EASY | 20 MIN | SERVES 4

Ingredients

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


Directions

Step 1
Allow the hangar steaks to come to room temperature and preheat a gas or charcoal grill to 400°F.

Step 2
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.

Step 3
While the steaks are resting prepare the arugula salad. Using a mandolin or vegetable peeler shave the Parmigiano into paper thin slices.

Step 4
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.

Step 5
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.

Step 6
Finish by drizzling the steaks with olive oil and balsamic vinegar.

ENZO Products found in this recipe...

Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold
Organic Extra Virgin Olive Oil - Bold

Organic Extra Virgin Olive Oil - Bold

SHOP NOW
Organic Traditional Balsamic Vinegar
Organic Traditional Balsamic Vinegar
Organic Traditional Balsamic Vinegar
Organic Traditional Balsamic Vinegar
Organic Traditional Balsamic Vinegar
Organic Traditional Balsamic Vinegar

Organic Traditional Balsamic Vinegar

SHOP NOW