Hanger Steak with Yellow Squash Romesco Recipe

This interpretation of Spanish romesco sauce is the perfect complement to grilled hanger steak since it features a sweet and smokey taste that is brought about by the addition of roasted yellow squash.

With its smokey and sweet yellow squash romesco sauce, this meal features peak-season fruit, which was inspired by a dish served at Cúrate, which is located in Asheville, North Carolina. It is a dish that is filled with complexity and depth, since it is made with charred summer squash and bell pepper, salty smoked almonds, sherry vinegar, and spices throughout its preparation.

Salting the sliced squash before grilling it helps to remove moisture, which results in a taste that is more intense and concentrated. When paired with meaty hanger steak and a side of roasted potatoes and grilled squash, the romesco sauce is the ideal complement.

Ingredients

• three golden squash, each weighing around eight ounces, the
• Extra-virgin olive oil, divided into five teaspoons, plus additional olive oil for the grill
• Three and a half tablespoons of kosher salt, evenly distributed
• a quarter of a teaspoon of split black pepper
• Yellow bell pepper, one one
• 1 and a half pounds of hanger steak
• 1/2 cup of salted smoked almonds, along with additional chopped almonds for garnish
• paprika, one-half of a point
• a quarter of a teaspoon of whole coriander
• One-fourth of a teaspoon of curry powder
• The sherry vinegar, divided into three teaspoons
• 2 teaspoons of fresh parsley that has been chopped

Directions

Step 1

Prepare a gas grill by heating it to a medium-high temperature (between 400 and 450 degrees Fahrenheit). After cutting two squash in half lengthwise, combine them with one tablespoon of oil, half a teaspoon of salt, and a quarter of a teaspoon of black pepper, and then set them aside. Slice the remaining one squash into quarter-inch thick pieces using an angle cutter.

The squash slices should be arranged in a single layer on a baking sheet that has been coated with paper towels. Sprinkle a half teaspoon of salt on each sides of the slices. Allow to stand for twenty minutes.

Step 2

In the meantime, sprinkle the bell pepper with half a tablespoon of oil and grill it, uncovered, turning it frequently, for ten to twelve minutes, until it is blackened all over. Place the bell pepper in a big bowl that can withstand high temperatures, and then cover it securely with plastic wrap. Wait ten minutes before proceeding.

Use a paper towel to remove the charred skin from the bell pepper, and then throw away the skin, seeds, and any fluids that are in the dish. Put away for later. Grill should not be turned off.

Step 3

Take the steak out of the refrigerator and allow it to sit at room temperature for fifteen minutes. Paper towels should be used to dry the salted squash slices in the meantime. After placing the squash slices and halves on the grates that have been greased, grill them uncovered for eight to twelve minutes, turning them once every so often, until the slices are charred on both sides and the halves are soft.

Make sure you place the squash slices in a blender. Put the squash halves to the side. Heat the grill to a high level (450 to 500 degrees Fahrenheit).

Step 4

Salt the steak with one teaspoon, then season it with one-fourth of a teaspoon of black pepper. At a temperature of 125 degrees Fahrenheit for medium-rare, grill the steak for approximately 8 minutes, uncovered, until it is browned and an instant-read thermometer put into the thickest section reports that temperature. Place the meat on a chopping board and let it to rest for ten minutes.

Step 5

In the meantime, place the cut squash slices in a blender and add the following ingredients: bell pepper, almonds, paprika, coriander, turmeric, 1 1/2 teaspoons of oil, 1 tablespoon of vinegar, and 1 teaspoon of salt. For approximately one minute, process until smooth. Discard the romesco sauce.

Step 6

In a medium bowl, combine the parsley, the remaining two tablespoons of oil, the remaining two tablespoons of vinegar, the remaining half teaspoon of salt, and the remaining quarter measure of pepper by whisking them together. In a bowl, roughly chop the squash halves, and then combine them with the dressing.

Step 7

Slice the steak and serve it with romesco sauce and a salad made of squash. Chopped smoked almonds should be used as a garnish.