In keeping with the general theme of “Simple Dinners for a Crazy Week”, we reached into the freezer last night to pull out some leftover hanger steak and sauce to have Epicurious’ Grilled Skirt Steak with Parsley Oregano Sauce with a simple arugula salad. Here’s how it came together:
As we noted in our original post about Grilled Skirt Steak with Parsley Oregano Sauce, cuts like flank steak, skirt steak, and hanger steak are great because they are so versatile and cook so quickly. Tonight was no exception – I grilled the steak over medium-high heat for about two minutes a side and I was done. The steak was a little more rare than we usually cook it, but it was still perfect.
The parsley oregano sauce was already made and we discovered that it freezes very well. All of the flavors (parsley, oregano, garlic, red pepper, and lime juice) came through very clearly and were a great complement to the seared, juicy steak.
We made an arugula salad with a simple dressing (equal parts olive oil and red wine, with a little dijon mustard to hold everything together) to go with the steak. As a twist on the salad, we added a watermelon radish. They taste more or less like regular radishes (maybe a tiny bit more bitter), but are really beautiful, as you can see in the picture above. We paired the steak and salad with some cold Stone IPAs for a fast, fun dinner.