Chef Geoffrey Zakarian’s Marinated Hanger Steak with Grilled Japanese Sweet Potatoes and Gremolata

Chef Geoffrey Zakarian pairs marinated hanger steak with charred Japanese sweet potatoes and a bright citrus gremolata for a meal full of bold flavor.

Oct 27 - 1h 20m cook

Prep time:

20m

Cook time

1h 20m

Total time

1h 40m

Makes

4-5

Ingredients
Instructions

Gremolata

loosely packed minced parsley (about 1 bunch, washed and dried)

3/4 cup

finely minced rosemary

1/4 cup

finely minced shallot

3 tbsp

fresh garlic, grated on a microplane

1 clove

zest large lemons

zest of orange

kosher salt

to taste

extra virgin olive oil

as needed

Sweet Potatoes

large Japanese sweet potatoes

extra virgin olive oil

as needed

kosher salt

to taste

Steak

extra virgin olive oil, plus more for grilling

3/4 cup

balsamic vinegar

1/4 cup

shoyu

1/4 cup

grated garlic (2-3 cloves)

1 tbsp

honey

3 tbsp

Dijon mustard

2 tsp

8 to 10-ounce hanger steaks

kosher salt

to taste

cracked black pepper

to taste

Combine minced parsley, rosemary, shallot, grated garlic and citrus zest in a small
bowl. Add olive oil as needed until you can drizzle the gremolata and add salt to
taste.

Preheat the oven to 350ºF. Place whole sweet potatoes on a sheet pan and bake for
1 hour or until partially tender, but still firm enough to cut without falling apart.

Allow to cool until cool enough to handle and cut each sweet potato into rounds
about 1 to 2 inches thick each.

Drizzle with olive oil and season well on all sides with salt. Grill over medium heat
until tender and well charred.

In a 9x13 shallow dish, combine olive oil, balsamic, shoyu, garlic, honey and
mustard. Whisk until fully combined and add steak. Cover and marinate for four
hours in the refrigerator. Flip after two hours if the steak is not fully submerged.

Remove steak from the refrigerator and from the marinade and allow it to come to
room temperature for about one hour on a rack-lined sheet tray. Pat oX some of the
excess marinade with paper towels and season with salt on both sides.

Heat the griddle top over medium-high heat and add two tablespoons of olive oil.
Once the griddle is very hot, add the steak and sear for 3-5 minutes on each side or
until a meat thermometer inserted into the middle reads 125ºF . Remove from heat
and allow to rest for 5-10 minutes. It will rest up to 130-135ºF for medium rare. Slice
the steak against the grain. Serve with sweet potatoes and gremolata.

For more inspiration from Chef Geoffrey Zakarian, explore his cookbook, Original Food: Recapturing the Joy of Eating, which celebrates whole ingredients and the joy of cooking and eating well.