Hanger Steak on Tahini and Charred Kale Jalapeno Drizzle
- 2 Bunches black kale; washed, removed from steam and chopped up
- 6 Tablespoons extra-virgin olive oil, divided
- Kosher salt
- 1 Jalapeño, thinly sliced into rings
- 2 Tablespoons white wine vinegar
- 2 Teaspoons honey
- 6 Tablespoons tahini
- ¼ Cup fresh lemon juice
- 1 Pound hanger or skirt steak, cut into 4 pieces
- 2 Scallions, thinly sliced
- Mild crushed red pepper flakes (for serving)
- Black kale
- White wine vinegar
- Hanger steak
- Crushed red pepper flakes
- Extra-virgin olive oil
- Kosher salt
- Turn on the oven’s broiler. Toss black kale with 1 Tablespoon oil on a large, foil-lined rimmed baking sheet and season with salt. Roast, tossing once, until charred on the outside and tender, 3-5 minutes. Let cool slightly.
- Meanwhile, whisk sliced jalapeño, vinegar, honey, and 2 Tablespoons oil in a small bowl. Season with salt.
- Whisk tahini, lemon juice, 2 Tablespoons oil, and ¼ cup water in a small bowl until smooth and thick. Season with salt.
- Season steaks with salt. Heat remaining 1 Tablespoon oil in a large skillet over medium-high. Cook steaks, turning occasionally, until well-browned on all sides (about 4 minutes per side for medium-rare, or an instant-read thermometer inserted into thickest part of steak registers 130°). Transfer steak to a cutting board and let rest 5 minutes before slicing.
- Spoon tahini mixture on the bottom of plates, dividing evenly, add charred black kale. Slice steak and place alongside kale. Drizzle chile dressing over, then top with scallions and red pepper flakes.