Grilled Hanger Steak with Spicy Smashed Potatoes & Asparagus

Ingredients

The Garlic-Thyme Infused Olive Oil

• ⅓ cup extra virgin olive oil
• 3-4 garlic cloves, peeled and gently smashed
• 4-5 sprigs fresh thyme

The Base Components

• 1 lb hanger steak, trimmed and brought to room temperature
• 6-8 small red potatoes, scrubbed clean
• 1 bunch fresh asparagus, woody ends snapped off
• Kosher salt and freshly cracked black pepper
• Aleppo pepper (for dusting the potatoes and asparagus)
• ½ fresh lemon (for finishing the asparagus)

Directions

Infuse the Olive Oil

1. In a small saucepan over low heat, combine the olive oil, smashed garlic cloves, and fresh thyme sprigs.

2. Simmer very gently for 10 minutes until the oil is highly fragrant and the garlic is soft but not browned. Remove from heat and set aside to steep.

Boil and Smash the Red Potatoes

1. Boil: Place the whole red potatoes in a pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until they are fork-tender but still holding their shape perfectly. Drain and let them cool slightly so the steam vents.

2. Preheat: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

3. The Smash: Arrange the potatoes on the baking sheet. Take a flat-bottomed metal dry measuring cup (or a flat glass) and press down firmly on each potato to flatten it to about 1/2-inch thickness, creating craggy, textured edges.

4. Season & Roast: Drizzle the smashed potatoes generously with your garlic-thyme infused oil. Dust heavily with kosher salt and Aleppo pepper. Roast for 20-25 minutes, flipping halfway through, until the bottoms and edges are deeply golden and intensely crispy.

Grill the Steak & Asparagus

1. Preheat the grill: Get your grill or heavy cast-iron grill pan smoking hot over high heat.

2. Prep the steak: Pat the hanger steak completely dry with paper towels. Season generously on all sides with only kosher salt and coarse black pepper.

3. Prep the asparagus: Toss the trimmed asparagus spears with a tablespoon of the garlic-thyme oil, salt, and a dusting of Aleppo pepper.

4. Grill: Place the hanger steak on the hottest part of the grill. Sear for 3-4 minutes per side until a beautiful crust forms and the internal temperature reaches 130°F (54°C) for medium-rare. Remove and let it rest for 8-10 minutes before slicing thinly against the grain. At the same time, lay the asparagus across the grates. Grill for 4-5 minutes, rolling them occasionally, until tender-crisp with light char marks. Remove and hit them immediately with a fresh squeeze of lemon juice.

Plating

1. Arrange a tight stack of the crispy, golden red potatoes on one side of the plate.

2. Lay the charred asparagus spears parallel to them on the other side.

3. Fan the thinly sliced, juicy hanger steak ribbons right down the center, overlapping the potatoes and asparagus just like the photo. Dust the entire plate with a final visual scatter of Aleppo pepper.