Green Chili Hanger Steak with Succotash
This is a fresh and tasty meal that brings a burst of flavor to the workweek. Our Green Chili Piri Piri Sauce makes the perfect marinade, dressing and side sauce. We used it 3 ways in this dish alone!
Hanger Steak Ingredients:
1 lb. hanger steak
Sea salt and freshly cracked pepper
½ cup Green Chili Piri Piri Sauce, plus extra for serving
1 tablespoon canola/vegetable oil
2 tablespoons olive oil, divided
1 cup sliced zucchini, cut into crescents
1 cup sliced yellow squash, cut into crescents
½ cup frozen edamame
½ cup frozen sweet corn
¼ cup Green Chili Piri Piri Sauce
¼ cup sliced scallions
Sea salt and freshly cracked pepper.
Season the steak on both sides with sea salt and freshly cracked pepper. Then marinate the steak in ½ cup Green Chili Piri Piri Sauce (it is easy to do this in a plastic, re-sealable bag). Marinate for as little as 10 minutes to as long as overnight.
Next, add 1 tablespoon olive oil to a large frying pan. Heat for 1-2 minutes and then add in zucchini and yellow squash. Cook on medium-high until squash is browned (about 3-4 minutes per side). Flip and brown the other side then remove to a plate. In the same frying pan, add additional olive oil if needed then add the edamame and sweet corn. Cook 3 minutes until heated through. Return squash to the frying pan and mix in the Green Chili Piri Piri Sauce and scallions. Stir until mixed through and season to taste with salt and pepper. Remove to a serving dish.
To cook your hanger steak, wipe down your frying pan and also wipe marinade off your steak with a paper towel. Add in 1 tablespoon of canola/vegetable oil to your frying pan and heat on high 1-2 minutes until hot. Add steak and cook on high 3-4 minutes per side until medium rare. Rest the cooked steak for 4 minutes before slicing against the grain.
To serve, add a spoonful of succotash to a plate as well as a serving of seared hanger steak. Dress the steak with an additional spoonful of Green Chili Piri Piri Sauce for extra flavor.