Hanger Steak and Sweet Potatoes

Hanger Steak and Sweet Potatoes

Baby kale salad

Created by Brava

Serves

2

Active Time

~10 min

Total Time

~20-29 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.

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

  • 1 or 2 Double R Ranch Signature hanger steaks (about ¾ lb total and 1 inch thick)
  • 1 sweet potato
  • ¼ teaspoon chili powder
  • ¼ teaspoon garlic powder
  • 1 peeled shallot
  • 2 tablespoons red wine vinegar
  • ¼ lb baby kale mix
  • ¼ cup pomegranate seeds

From Your Pantry

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

Nutrition Facts

Tags

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