🥩 Hanger Steak with Yellow Squash Romesco

Ingredients

For the Steak

• 2 hanger steaks (about 1 lb each)

• 2 tbsp olive oil

• 2 garlic cloves, smashed

• 1 sprig fresh rosemary

• Salt and freshly ground black pepper

For the Yellow Squash Romesco

• 2 medium yellow squash, sliced lengthwise

• 1 yellow bell pepper, halved and seeded

• 2 garlic cloves, unpeeled

• ¼ cup blanched almonds (or hazelnuts)

• 1 tbsp sherry vinegar (or red wine vinegar)

• ½ tsp smoked paprika

• ½ tsp red pepper flakes (optional for spice)

• 3 tbsp olive oil

• Salt and pepper, to taste

Garnish

• Fresh parsley, chopped

• Lemon wedges

Instructions

1. Prepare the Vegetables for Romesco

1. Preheat the oven to 425°F (220°C).

2. Place yellow squash, bell pepper halves (skin side up), and garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil, season with salt and pepper, and roast for 20–25 minutes until caramelized.

3. Once roasted, peel the garlic cloves and charred bell pepper skin.

2. Make the Romesco Sauce

1. In a food processor, combine roasted squash, roasted pepper, garlic, almonds, vinegar, smoked paprika, and red pepper flakes.

2. Pulse until smooth, then drizzle in 2 tbsp olive oil until creamy. Taste and adjust seasoning with salt and vinegar.

3. Cook the Hanger Steak

1. Pat steaks dry and season generously with salt and pepper.

2. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat. Add smashed garlic and rosemary to infuse the oil.

3. Sear steaks for about 3–4 minutes per side (for medium-rare), basting with garlic-rosemary oil as they cook.

4. Remove from pan, tent with foil, and rest for 5–7 minutes.

4. Serve

1. Slice hanger steak against the grain.

2. Spoon a generous smear of yellow squash romesco on plates, then arrange steak slices over it.

3. Garnish with fresh parsley and a squeeze of lemon juice.