Treat your special someone to a delicious, sizzling Hanger Steak Dinner. Show them how much you care and create unforgettable memories with this romantic, flavorful experience.
Hanger Steak Dinner for Two
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
35 minutes
Calories
1761
Treat your Valentine to a Hanger Steak Dinner for Two made entirely on the Yoder Smokers YS640s Pellet Grill, and show them how much you care!
Ingredients
- 14 oz (trimmed) hanger steak
-
extra virgin olive oil, as needed
-
Jacobsen Salt Co. Kosher Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 2 tbsp unsalted butter, room temperature
-
1 tbsp Kozlik’s Dijon Classique
- Zest of 1/2 lemon
-
Jacobsen Salt Co. Black Garlic Infused Salt, to taste
- 8 oz Yukon gold potatoes, sliced into 1/2” wedges
-
extra virgin olive oil, as needed
-
Cattleman’s Grill Trail Dust All Purpose Seasoning, to taste
- 6 oz fresh green beans, stems trimmed
-
extra virgin olive oil, as needed
- Zest of 1/2 lemon
- 1 clove garlic, minced
-
Jacobsen Salt Co. Kosher Sea Salt
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground
- 1 quartered lemon wedge, juiced
For the Hanger Steak:
For the Dijon Butter:
For the Roasted Potatoes:
For the Green Beans:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser in) with GrillGrates in place over fire box.
- To make the Dijon butter, combine all ingredients in a small bowl and mix well. Set aside.
Place the potato wedges in a mixing bowl. Drizzle with extra virgin olive oil, as needed and toss to coat. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Transfer to a parchment lined sheet pan, containing the potatoes to one half of the sheet pan.
- Place the pan on the main grate, with the potatoes positioned directly over the fire box (GrillGrate side).
Place the green beans, lemon zest and garlic in the mixing bowl used for the potatoes. Drizzle with extra virgin olive oil. Toss to coat. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
- When the potatoes have been cooking for 15 minutes, transfer the pan to the second shelf of the grill and rotate. Place the green beans on the empty half of the pan.
Slice the long hanger steak into two equal sized pieces. Drizzle with extra virgin olive oil and rub to coat the surface. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.
When the green beans have been on the grill for 10 minutes, place the steaks on the GrillGrates, directly over the fire box. Grill on all sides until the internal temperature reaches 130ºF.
- Remove the veggies from the grill when the potatoes are cooked through and green beans are tender.
- Place the steaks on a plate and top with a couple of teaspoons of the Dijon butter. Cover loosely with foil and rest 3-5 minutes. Slice into medallions and serve with more butter and collected juices from the plate.
- Squeeze Lemon wedge over green beans.
Recipe Note
You might also enjoy: Surf & Turf Reverse Seared Beef Tenderloin and Grilled Shrimp
Nutrition
Nutrition
- Serving Size
- 15.91 oz
- per serving
- Calories
- 1761
- Carbs
- 131 grams
- Protein
- 153 grams
- Fat
- 70 grams
- Sodium
- 1443 milligrams
