Cast Iron Hanger Steak with Cherry Tomatoes and Ginger-Scallion Ponzu Sauce Recipe
A flavorful and tender cast iron hanger steak served with blistered cherry tomatoes and a zesty ginger-scallion ponzu sauce. Quick to prepare and perfect for a delicious weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American with Asian Influence
Ingredients
For the Ginger-Scallion Ponzu Sauce
- ½ cup sliced scallions (plus more for topping, shaved)
- 2 tablespoons minced ginger
- 2 tablespoons ponzu
- 2 tablespoons rice vinegar
- 2 tablespoons neutral oil
- Kosher salt and freshly cracked black pepper, to taste
For the Steak and Cherry Tomatoes
- 1 pound hanger steak
- Kosher salt, for seasoning the steak
- 1 tablespoon neutral oil
- 2 tablespoons unsalted butter (divided)
- 2 cups cherry tomatoes (halved)
- Freshly cracked black pepper, to finish
Instructions
- Season the Steak: Pat the hanger steak dry with paper towels and generously season all sides with kosher salt. Allow the steak to come to room temperature for more even cooking.
- Prepare the Sauce: In a medium mixing bowl, combine sliced scallions, minced ginger, ponzu, rice vinegar, and neutral oil. Season with kosher salt and freshly cracked black pepper to taste, then set aside.
- Sear the Steak: Heat a cast iron skillet over high heat and add neutral oil. Once the oil is just smoking, add the steak and sear for 3 to 4 minutes on each side for medium-rare doneness, or until an instant-read thermometer registers 130-135°F. During the last minute of cooking, add half the butter to the pan and baste the steak with the melted butter for added richness. Remove the steak and transfer to a cutting board to rest for 5 to 10 minutes.
- Cook the Cherry Tomatoes: Reduce the cast iron skillet to low heat, keeping the steak drippings and butter in the pan. Add the halved cherry tomatoes and cook for 2 to 3 minutes until blistered and softened but still intact. Stir in the remaining butter until melted. Season with kosher salt and freshly cracked black pepper.
- Assemble and Serve: On a serving plate, spoon the blistered cherry tomatoes and pan sauce. Slice the rested steak against the grain at an angle and place on top of the tomatoes. Drizzle the ginger-scallion ponzu sauce over the steak and tomatoes. Garnish with additional shaved scallions if desired. Serve immediately, optionally with white rice on the side.
Notes
- Letting the steak rest after cooking helps retain its juices and ensures a tender bite.
- Using a cast iron skillet provides the perfect sear and heat retention for the steak.
- Adjust the doneness by cooking longer or shorter according to preference, using a meat thermometer for accuracy.
- Ponzu sauce can be found in Asian markets or well-stocked grocery stores; it adds a savory citrus flavor to the dish.
- The blistered cherry tomatoes enhance the steak with a sweet and slightly tangy complement.