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Sliced Hangar Steak with Arugula and Parmigiano (ft. Enzo Balsamic Vinegar)



4 hangar steaks, 8oz each
8 oz arugula
4 oz block of Parmigiano Reggiano cheese
freshly cracked black pepper
1 lemon, cut in half
Enzo extra virgin olive oil, for drizzling and dressing the arugula
Enzo Traditional Balsamic Vinegar, for drizzling on the steak


Prepare a hot gas or charcoal grill.

Allow the hangar steaks to come to room temperature. 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 mandoline or a 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 the steaks against the grain 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 the extra virgin olive oil and Enzo traditional balsamic vinegar.
2. Coat steak with ENZO Organic Bold Extra Virgin Olive Oil and season with salt and pepper.

3. Grill steak over medium-high heat, until charred, about 5 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes. Slice against the grain into 1/2"-thick strips.

4. Top with ENZO'S TABLE Basil Pesto and garnish with fresh basil leaves.