Mediterranean Hanger Steak and Potatoes

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  • Level: Easy
  • Total: 1 hr 40 min
  • Active: 40 min
  • Yield: 4 servings
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Ingredients

3 tablespoons zaatar

1 tablespoon dried oregano 

2 teaspoons ground cumin 

Kosher salt and freshly ground black pepper 

1/2 cup extra-virgin olive oil

Four 6-ounce hanger steaks 

1 1/2 pounds baby red potatoes 

2 tablespoons white wine vinegar 

1/2 teaspoon white miso 

2 tablespoons chopped fresh flat leaf parsley

1 tablespoon chopped fresh dill

1 tablespoon drained capers 

2 cups medium diced heirloom or vine ripe tomatoes 

1 cup sliced Persian cucumber 

1/4 cup mixed olives, sliced in half 

1 cup crumbled feta

Directions

Special equipment:
about 5 metal skewers
  1. Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
  2. Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
  3. Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
  4. Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
  5. Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
  6. Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.