Hanger Steak Salad

Yield: Serves 2

Recipe Courtesy LeVilla Chophouse

Photo by Ingrid Kuenzel


1 package baby arugula

1 pomegranate

1 small bottle of pomegranate juice

2-5 pieces of hanger steak (can be found at a good butcher shop, or you can substitute New York striploin)

2 Tbs butter, melted

Salt and pepper

2 shallots

2 Tbs flour

Extra virgin olive oil

Deep fryer or shallow pan with oil and thermometer

Pomegranate Reduction:

3 parts pomegranate juice

1 part sugar


  1. Season steak with salt and pepper while your grill heats up. Once hot, place your seasoned steaks on.
  2. While steak is grilling, place a few handfuls of arugula in a bowl. Drizzle with extra virgin olive oil and season with salt and pepper. Divide arugula onto two plates.
  3. Return to your steak and flip to the other side. Brush with melted butter.
  4. Cut pomegranate in half and remove seeds, add as many as you desire.
  5. Drizzle with pomegranate reduction and a squeeze of lemon.
  6. Once your steak is finished, remove from the grill and let it rest 5 minutes. Season once more and brush with butter.
  7. Slice the steak and place on top of arugula. Top with crispy fried shallots.
  8. Pomegranate Reduction:
  9. Reduce in a pan by 2/3, or until it coats a spoon. Let cool
  10. Fried Shallots:
  11. Peel shallots and slice very thin, toss with flour, then shake off excess flour and place into pre-heated canola oil or deep fryer at 300ยบ F for 1-3 mins. Remove and place on paper towel, set aside until you need them

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