Hanger Steaks with Griddle Corn Cakes, Honeynut Romesco, and Miso Chimichurri

steps

Make the miso chimichurri:

1. Stir all ingredients together in a small bowl and set aside.

Marinate the hanger steaks:

1. Generously cover surface of steaks with grapeseed oil and mixture of freshly chopped garlic, thyme, and rosemary. Allow steaks to marinate in fridge between 2 hours and overnight.

Make the honeynut romesco:

1. Preheat oven to 375 degrees. On a sheet pan, combine bell pepper, onion, tomato, and squash. Drizzle with olive oil and salt. Roast until caramelized and tender.
2. In a food processor or blender, blitz roasted vegetables with almonds until smooth, adding salt and sherry vinegar as needed.

Make the griddle cakes:

1. In a pot, cook fresh corn kernels with ¼ cup of water until soft. Strain and let cool. In a bowl, combine all ingredients except garlic and butter with cooled kernels.
2. Mix garlic and butter together. Heat a nonstick pan over medium heat and add garlic butter. Once melted, add a few 1-ounce dollops of batter to pan. Cook on one side until bubbles form on top and bottom is browned. Flip cake and cook until golden brown on both sides. Set on wire rack to cool. Repeat with remaining batter.

Make the hanger steaks:

1. Heat grill to high heat. Season steaks with salt and pepper and grill, flipping once, until they reach desired temperature (120-125 degrees for medium rare). Rest steaks for 5 minutes before slicing and serving.
2. Place a generous smear of honeynut romesco onto plate. Top with 3 griddle cakes and sliced hanger steak. Finish with miso chimichurri.