For The Steak
Hanger Steak — 2- 7oz steaks (cleaned)
Paprika — 1 tbsp
Smoked Paprika — 1 tbsp
Onion Powder — 1 tbsp
Salt and Pepper — 1 tsp each
Extra Virgin Olive Oil — 2 oz
For Little Gem Salad
Little Gem Lettuce — 2-3 heads (washed & trimmed)
Avocado — 1 (sliced into wedges)
Radishes — 4 (sliced thin on mandoline)
English Cucumber — 1/2 (sliced into 1/2 moon shapes)
Grape Tomatoes — 1 pint (sliced in half lengthwise)
Pencil Asparagus — 8 stalks (blanched, cut into 1 inch units)
Gorgonzola Dulce — 3 oz (optional)
For Dressing
Champagne Vinegar — 2 tbsp
Dijon Mustard — 1 tsp
Lemon Juice — 1/2 lemon
Shallot — 1 small (finely minced)
Kosher Salt — 1/2 tsp
Black Pepper — fresh ground to taste
Egg Yolk — 1 small (coddled)
Extra Virgin Olive Oil — 6 tbsp
For Steak: Combine dry ingredients and drizzle in extra virgin olive oil until paste consistency forms. Rub onto steaks until fully coated; refrigerate overnight. Remove from marinade and lightly remove excess marinade. Let sit at room temperature for 20–30 minutes.
Heat a heavy skillet just below smoking point and add a thin layer of grapeseed oil. Cook 3–4 minutes per side; remove at 125°F. Rest until 130°F (medium rare). Slice against the grain into 1/8-inch slices.
For Dressing: Combine all ingredients except oil and mix thoroughly. Slowly drizzle in oil until emulsified vinaigrette forms. Adjust seasoning and chill until serving.
For Salad: Mix all ingredients except blue cheese and avocado. Gently coat with dressing and arrange on serving platter. Top with avocado and crumbled Gorgonzola.
To Serve: Arrange steak in a shingled fashion and serve.
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