Hanger steak

Tonight we had hanger steak, J's favorite. Here's a picture of his plate. Note: I don't know why focus is just not working. The camera must be mad at me.

Starting at the top left, those are some farm fresh organic beans. They weren't called string beans on the label at Joe's produce at Star Provisions, but I wasn't paying enough attention. Crunchy and green. Very yum.

Clockwise from that is some field pea and tomato salad with a garlic mayonnaise. You can find the recipe for it in my very first blog entry. We used farm fresh tomatoes and man, they are so good.

Clockwise from that is hanger steak. Seasoned with grey salt and pepper and then seared on all sides for two minutes each, then a hearty rest for five minutes under a tin foil tent. Yumminess.

Last is a little slop of the spiciest horseradish ever. Whip up some grated horseradish, a dab of mayo, a few spoons of sour cream, a squeeze of lemon juice, and a sprinkle of pepper and you have a nice little sauce.

I had chimmichurri instead (pictured). Normally I make this when I take the meat out to warm up, but tonight I made it immediately before dinner. It definitely needs the time to meld.