Hanger Steak w/Braised Dandelion, Lemon & Oil

Serves 4

This steak greatly benefits from a long time in the marinade, so start it the night before if you can. Otherwise, let it marinate at least 4 hours.


  • 3/4 cup extra-virgin olive oil, plus more for brushing and finishing
  • 3 cloves garlic, smashed
  • 3 to 4 large sprigs thyme
  • 1 fresh bay leaf
  • 2 sprigs rosemary
  • 2 shallots, sliced
  • Kosher salt and cracked black pepper
  • 2 pounds hanger steak
  • 1 small bunch dandelion greens, tough stems removed
  • 1/4 cup strained or Greek yogurt
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, smashed and chopped
  • 1 pepperoncini (pickled yellow pepper), chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 cup water
  • 1 tablespoon Garlic Purée or cold, unsalted butter
  • Sea salt


  1. In a deep baking dish or roasting pan, combine the olive oil, garlic, thyme, bay leaf, rosemary, shallots, and a generous amount of kosher salt and pepper.  Marinate the steak in this mixture overnight, covered with plastic wrap that is pressed down onto the surface of the meat.
  2. Prepare an ice water bath.  In a large pot of well-salted boiling water, cook the dandelion greens until tender, about 5 to 7 minutes.  Drain and shock the greens in the ice water bath.  Drain again, squeeze dry, and chop coarsely. Reserve.
  3. In a small bowl, whisk the yogurt and vinegar together and season with kosher salt and pepper.
  4. Preheat a charcoal or gas grill, or ridged cast-iron griddle pan, until very, very hot. Brush the steak with olive oil and season liberally with kosher salt and pepper.  Grill until the meat is firm and char-marked, about 8 minutes, turning once.  Set aside to rest for 10 minutes.
  5. In a skillet, warm the olive oil over medium-high heat.  Add the garlic and pepperoncini and sauté for 1 minute.  Add the reserved dandelion greens, lemon juice and 1Ž4 cup of water.  Season with kosher salt and pepper and add the Garlic Purée or butter.
  6. With tongs, transfer the dandelion greens to a plate.  Spoon a little yogurt mixture on the greens.  Cut the steak into thick slices and place on top.  Drizzle with olive oil and scatter with a little sea salt.


Garlic Purée
Makes About 3/4 Cup

Substitute this purée for butter to finish and emulsify pan sauces, in addition to countless other uses.  You can even substitute store-bought caramelized garlic for the Garlic Confit.


  • About 1 cup cloves garlic


  • With a slotted spoon, transfer the garlic cloves to a cutting board, allowing all of the oil to drain back into the container.  Chop the garlic fine (or purée it in a mini food processor). Film with confit oil and store in the refrigerator.


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