Hanger Steak with Tahini and Smashed Charred Beets

Name: Hanger Steak with Tahini and Smashed Charred Beets
Yield: 4 servings
Ingredients: 2 bunches small yellow or red beets, scrubbed clean, dried (about 1½ pounds); 6 tablespoons extra-virgin olive oil, divided; Kosher salt; 1 red chile (such as Fresno, jalapeño, or cayenne), thinly sliced into rings; 2 tablespoons white wine vinegar; 2 teaspoons honey; 6 tablespoons tahini (such as Soom); ¼ cup fresh lemon juice; 1 pound hanger or skirt steak, cut into 4 pieces; 2 scallions, thinly sliced; Mild crushed red pepper flakes (for serving)

By Chris Morocco

October 11, 2017

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Photo by Alex Lau, Styling by Rebecca Jurkevich

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish. Just make sure you use the good stuff (we love Soom!), which will make all the difference.

Recipe notes

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