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About the Dish

  • Hanger Steak

    Hanger Steak

  • Duke's Mayonnaise

    Duke's Mayonnaise

  • Red Wine Vinegar

    Red Wine Vinegar

  • Garlic


  • Cauliflower


  • Green Onion

    Green Onion

  • Sweet Peppers

    Sweet Peppers

  • Parsley


  • Cilantro



Pat steaks well with paper towels, and season both sides with kosher salt and black pepper. Set aside while you prepare the rest.
Prepare your mise en place: Peel and finely chop garlic. Trim the leaves off of the cauliflower, and cut it in half (save 1 half for another use). In remaining half, carefully cut out the core, and discard. Separate cauliflower half into small florets. Trim green onions, and thinly slice, keeping white and green parts separate. Remove stems and seeds from sweet peppers, and dice the flesh.
In a small bowl, mix together mayonnaise and 2 tablespoons vinegar. Stir in half the chopped garlic.
In a large bowl, combine cauliflower, half of the green onions, sweet peppers and the mayonnaise dressing. MIx well and set aside, while you make the rest of your meal.
To make the chimichurri, finely chop parsley leaves and stems, cilantro leaves and stems, and remaining green onions, all together. Transfer to a bowl, and add remaining garlic. Add remaining 2 tablespoons vinegar, 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Set a sauté pan over medium-high heat. When hot, add 1 teaspoon cooking oil, and swirl the pan around. Place steaks on the pan, and cook 3 minutes per side for medium rare. Remove steaks to a plate, and let them rest 5 minutes. Slice steak thinly against the grain.
Place half of the cauliflower salad on each plate. Top with the sliced steak, and spoon chimichurri on top. Serve extra chimichurri on the side, and enjoy!