Hanger Steak with Meyer Lemon and Thyme Green Garlic and Poached Quail Eggs
The sauteed green garlic (also called spring garlic) compliments the simple hanger steak in this recipe. Serves 2-4
Ingredients
- 1 hanger steak , approximately 1 pound
- 4 quail eggs
- 3 green garlic , white parts, cut thin diagonally
- 1 tablespoon fresh thyme leaves , chopped, plus additional for serving
- Zest and juice of 1 Meyer lemon
- 1 1/2 tablespoon extra virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Heat 1 tablespoon olive oil in a medium cast-iron skillet over medium-high heat. Add the green garlic, season with salt and pepper, and cook for 5 minutes or until soft and lightly browned, stirring occasionally. Add the thyme and lemon zest, and cook for an additional 2 minutes, stirring. Remove from the heat and set aside in a warm place.
- Generously season the steak with salt and pepper. Heat a cast-iron grill pan over high heat. Add the steak to the skillet and sear on all sides, approximately 7-8 minutes total. Remove from the heat and transfer to a cutting board. Cut the steak diagonally into thick slices. Reheat the skillet over medium-high heat and add 1/2 tablespoon olive oil. Return the steak slices to the skillet and cook for 1 minute. Add the lemon juice and cook for an additional 2 minutes, turning, or until desired doneness. Remove from heat and set aside.
- Poach the quail eggs.
- Transfer the steak to a serving platter or individual plates. Arrange the quail eggs on top of the steak. Sprinkle with additional thyme, if desired. Serve with the green garlic on the side. Serve immediately.
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