Hanger Steak with Yellow Squash Romesco
Posted inDinners

Hanger Steak with Yellow Squash Romesco

Grilled yellow squash brings sweet, smoky flavor to this take on Spanish romesco sauce, making it the ultimate pairing for grilled hanger steak.

Hanger Steak with Yellow Squash Romesco

Photo:ÂGreg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Phoebe Hausser

Inspired by a dish at Cúrate in Asheville, North Carolina, this smoky and sweet yellow squash romesco sauce showcases peak-season produce. Made with charred summer squash and bell pepper, salted smoked almonds, sherry vinegar, and spices, it’s packed with complexity and depth. Salt the sliced squash prior to grilling to extract moisture for a deeper, more concentrated flavor. The romesco is a perfect partner for beefy hanger steak and a side of roasted potatoes and grilled squash.

 

Notes from the Food & Wine Test Kitchen

If you can’t find hanger steak, skirt or flank steak would be a good substitute. You can also use jarred roasted yellow bell peppers, if desired.

Suggested pairing

Try a raspberry-scented Burgundy, such as Domaine Chevrot Sur le Chêne Maranges, with this steak dish.

Make ahead

The romesco can be stored in an airtight container in the refrigerator for up to three days.

Ingredients
  • 3 yellow squash (about 8 ounces each), divided
  • 5 tablespoons extra-virgin olive oil, divided, plus more for grill
  • 3 1/2 teaspoons kosher salt, divided, divided
  • 3/4 teaspoon black pepper, divided
  • 1 yellow bell pepper
  • 1 1/2 pounds hanger steak
  • 1/2 cup salted smoked almonds, plus more chopped for garnish
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 3 tablespoons sherry vinegar, divided
  • 2 tablespoons chopped fresh parsley

Directions

  1. Preheat a gas grill to medium-high (400°F to 450°F). Cut 2 squash in half lengthwise, and toss with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; set aside. Cut remaining 1 squash on an angle into 1/4-inch-thick slices. Place squash slices in a single layer on a paper towel–lined baking sheet; sprinkle both sides evenly with 1/2 teaspoon salt. Let stand for 20 minutes.

  2. Meanwhile, toss bell pepper with 1/2 tablespoon oil; grill, uncovered, turning often, until charred all over, 10 to 12 minutes. Transfer bell pepper to a large heatproof bowl, and cover tightly with plastic wrap. Let stand for 10 minutes. Peel off charred bell pepper skin using a paper towel; discard skin, seeds, and any juices in bowl. Set aside. Do not turn off grill.

  3. Remove steak from refrigerator; let stand at room temperature 15 minutes. Meanwhile, pat salted squash slices dry with paper towels. Place squash slices and squash halves on oiled grates; grill, uncovered, turning once, until slices are charred on both sides and halves are tender, 8 to 12 minutes. Transfer squash slices to a blender. Set aside squash halves. Increase grill heat to high (450°F to 500°F).

  4. Sprinkle steak with 1 teaspoon salt and 1/4 teaspoon black pepper. Grill steak, uncovered, turning once, until charred and an instant-read thermometer inserted into thickest portion registers 125°F for medium-rare, about 8 minutes. Transfer to a cutting board; let rest 10 minutes.

  5. Meanwhile, add bell pepper, almonds, paprika, coriander, turmeric, 1 1/2 tablespoons oil, 1 tablespoon vinegar, and 1 teaspoon salt to blender with squash slices. Process until smooth, about 1 minute. Set aside romesco.

  6. Whisk together parsley, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl. Roughly chop squash halves, and toss with dressing in bowl.

  7. Slice steak, and serve with romesco and squash salad. Garnish with chopped smoked almonds.

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