Hanger Steak and Sweet Potatoes

recipe

Hanger Steak and Sweet Potatoes

Baby kale salad

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

Prized for its rich flavor, hanger steak is a unique cut that you won't find at most steakhouses, but we've got you covered. The Brava Oven cooks this steak just right. A baby kale salad tossed with fresh pomegranate seeds completes the meal.

Ingredients

  • count Double R Ranch Signature hanger steaks (about ¾ lb total and 1 inch thick)
  • 1.0 count sweet potato
  • 0.25 teaspoons chili powder
  • 0.25 teaspoons garlic powder
  • 1.0 count peeled shallot
  • 2.0 tablespoons red wine vinegar
  • 0.25 baby kale mix
  • 0.25 cups pomegranate seeds
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

470 calories per serving

Allergens: None

Tags

  • Lunch
  • Dinner
  • Meal Kit
  • Beef
  • Californian
  • Dairy Free
  • Gluten Free
  • Metal Tray
  • Paleo
  • Vegetables
  • Weeknight

Instructions

  1. step
    1

    Prep steak & sweet potato

    • Pat steak dry with paper towels. Season steak on both sides with a pinch of salt and pepper.
    • Place steaks in Zone 1 of metal tray.
    • If desired, peel sweet potato. Cut sweet potato into 1/2-inch cubes.
    • In medium bowl, toss together sweet potato, 1 teaspoon cooking oil, chili powder, garlic powder and a pinch of salt.
    • Evenly spread sweet potato in Zone 3 of metal tray.
  2. step
    2

    Slide metal tray into top shelf

    • Select “Hanger Steak and Sweet Potatoes” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center steak.
    • While food cooks, prepare vinaigrette and kale salad.
  3. step
    3

    Make vinaigrette & kale salad

    • Finely dice 1 tablespoon shallot. You will have some shallot left over.
    • In small bowl, combine shallot, red wine vinegar, 2 tablespoons extra-virgin olive oil and a pinch of salt; stir well.
    • In medium bowl, toss together baby kale mix and pomegranate seeds.
  4. step
    4

    Dress salad & serve

    • When your food is done, slice steak across the grain. This will stop the cooking process and maintain your preferred doneness.
    • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette, if desired.
    • Arrange sweet potato and salad on individual plates. Fan out sliced steak on plates.