Hanger Steak with Olive Oil and Herbs

Ingredients

• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 tablespoons Thai fish sauce
• 2 tablespoons maple syrup
• 1 1-pound hanger steak, trimmed and divided in two
• Salt and freshly ground black pepper
• 10 ounces small potatoes, quartered
• 5 tablespoons herbaceous extra virgin olive oil
• 6 ounces greens, preferably baby spinach
• ½ cup coarsely chopped herbs
• 1 teaspoon grated lemon zest

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    979 calories; 64 grams fat; 16 grams saturated fat; 1 gram trans fat; 38 grams monounsaturated fat; 5 grams polyunsaturated fat; 53 grams carbohydrates; 9 grams dietary fiber; 16 grams sugars; 53 grams protein; 147 milligrams cholesterol; 2805 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine Worcestershire sauce, soy sauce, fish sauce and maple syrup. Coat steak with the mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.
2. About an hour before serving, heat oven to 375 degrees. Coat potatoes with 2 tablespoons oil, salt and pepper, and roast crisp. Keep warm. Heat grill. Grill steaks. Set aside. Briefly sauté greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice steaks and arrange on greens. Top with potatoes.
3. Warm remaining oil in a small skillet, add herbs and lemon zest, and cook about 30 seconds, until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.