Hanger Steak Sandwich with Cacio e Pepe Sauce

Hanger Steak Sandwich with Cacio e Pepe Sauce

Serves: 4 people

Active Time: 20 minutes

Total Time: 20 minutes

Level of Difficulty: Easy

Ingredients:

  • 1 pound hanger steak

  • ¼ cup olive oil, divided, plus more as needed

  • 1 baguette, sliced in half lengthwise

  • Kosher salt

  • 1 cup sourcream

  • 1/2 cup parmesan cheese

  • 1 teaspoon freshly ground black pepper

  • 1 ½ cups spicy microgreens

  • 1 lemon wedge

Steps:
Remove the steak from the refrigerator 20 minutes before cooking. 

Season both sides of the steak with salt and drizzle with 2 tablespoons olive oil. Cook on a preheated grill or grill pan over high heat, 4-5 minutes per side. Remove from the heat and set aside to rest.

Brush the cut sides of the bread with remaining 2 tablespoons of olive oil and cook on a grill or grill pan over medium-high heat until golden brown, about 2-3 minutes. Remove from heat, season with salt and set aside. 

In a small bowl, combine sourcream, parmesan, and freshly ground black pepper. Spread onto cut sides of bread. 

Cut the steak against the grain and layer onto the bread. Top with spicy microgreens, squeeze lemon over the top of the greens and enjoy!


Cook’s Note: Wrap with parchment paper and twine and take on a picnic.

Elena Besser