Hanger Steak and Sweet Potatoes narrow display Hanger Steak and Sweet Potatoes wide display

Hanger Steak and Sweet Potatoes

Baby kale salad


Serves 2
Active Time:
~10 min
Total Time:
~20 min

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.



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.


Slide metal tray into top oven shelf

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


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.


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.