1½ tablespoons olive oil
10 ounces hanger steak
1 cup cherry tomatoes
½ red onion
6 leafs Boston lettuce
⅙ bunch parsley
8 ounces redskin potatoes
1 clove garlic
¼ teaspoon anchovy paste
2 tablespoons mayonnaise
1 tablespoon grated pecorino cheese
2 tablespoons shaved Parmesan cheese
1. Prepare Ingredients
Rinse steak and pat dry with paper towel. Cut into ½-inch cubes. Rinse cherry tomatoes and halve. Peel onion and thinly slice. Rinse lettuce. Rinse parsley and roughly chop leaves, discarding stems. Rinse potatoes and cut into ¾-inch pieces. Zest lemon, then halve. Mince garlic.
2. Boil Potatoes
In a medium pot over high heat, add potatoes and a generous pinch salt. Cover with cold water and bring to a boil. Boil until fork tender, 8-10 minutes. Drain and transfer to a medium bowl. Immediately toss with parsley, lemon zest, and 1 tablespoon olive oil. Taste and add salt and pepper as needed.
3. Make Caesar Dressing
While potatoes boil, on a clean dry surface, sprinkle 1 teaspoon salt over minced garlic and using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a medium bowl, combine garlic paste, juice of 1 lemon, anchovy paste, mayonnaise, and grated pecorino. Taste and add salt and pepper as needed. Set aside.
4. Cook Steak
Heat ½ tablespoon olive oil in a large pan over medium-high heat. Season steak all over with salt and pepper. When oil is shimmering, add steak and onion and cook until steak is browned on outside and medium rare, 2-3 minutes per side. Remove steak and onion from pan and set aside to rest for 5 minutes.
5. Assemble Lettuce Cups
Divide tomatoes and steak and onion mixture among lettuce leaves. Drizzle over Caesar dressing.
6. Plate Lettuce Cups
Divide potatoes and lettuce cups evenly between 2 plates. Garnish lettuce cups with shaved Parmesan and serve.
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