Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds small Yukon Gold potatoes
  • Salt
  • 1 cup sour cream
  • 1/4 cup chives
  • finely chopped
  • Zest and juice of 1 lemon
  • 2 tablespoons EVOO – Extra Virgin Olive Oil
  • Black pepper
  • 8 ounces snap peas
  • blanched 1 minute in simmering water
  • then cold-shocked and sliced on a bias
  • 4 radishes
  • thinly sliced
  • 4 scallions
  • whites and greens sliced on bias
  • 2 cloves garlic
  • crushed or chopped
  • 2 pounds hanger steak
  • cut into 4 steaks
  • 3 tablespoons Tamari
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon
  • 2 tablespoons maple syrup or honey

Instruction

  • In a saucepot, cover potatoes with cold water, bring to boil and cook to tender
  • Drain and lightly crush potatoes to crack them
  • Combine sour cream with chives, lemon juice and zest, EVOO, salt and pepper
  • Toss potatoes, snap peas, radishes and scallions in dressing
  • Heat a cast-iron skillet over medium-high heat
  • Season the steaks with Kosher salt and coarse black pepper; drizzle with oil
  • In a small pot, combine the Tamari, Worcestershire, Dijon, maple syrup or honey and garlic; simmer to infuse garlic flavor
  • Cook steaks 5 minutes, turning to brown on both sides then liberally coat steaks with sauce, cook 2-3 minutes more
  • Serve steak with potato salad alongside