Hanger Steak

Steak Subs with Pickled Slaw

Hanger Steak

Steak Subs with Pickled Slaw


Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

1 1/2 pounds Aspen Ridge hanger steak

4 teaspoons ground cumin

3 cups shredded savoy cabbage

1 cup thinly sliced celery

1/3 cup red wine vinegar

2 Tablespoons sugar

1/2 teaspoon celery seed

3 Tablespoons mayonnaise

1/2 cup thinly sliced red onion

1 1/2 teaspoons coarse salt

3/4 teaspoon freshly ground black pepper

1 Tablespoon olive oil

1/2 cup gorgonzola dolcelatte or other soft blue cheese

4 6-inch submarine rolls, split

Preparation

  1. Preheat a grill to high and oil the grates. Rub the steak with the cumin and let stand at room temperature while you make the slaw.
  2. In a large bowl, combine the cabbage and celery. In a small saucepan, combine the red wine vinegar, sugar and celery seed and bring to a simmer. Add the red onion to the pan, stir and pour mixture over the cabbage. Add the mayonnaise, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss.
  3. Brush the olive oil over the steak and sprinkle with the remaining salt and pepper. Grill steak until medium-rare, about 4 minutes per side. Move to a cutting board and let rest 5 minutes. While the steak is resting, toast the rolls on the grill.
  4. Thinly slice steak against the grain. Pile the slaw on the insides of the rolls, top with the steak and gorgonzola. Cover with the roll top and serve.