If you don’t already own a Lodge skillet, consider getting one soon. I couldn’t imagine cooking a steak indoors without one. And nothing says ‘quick and simple dinner’ like hanger steak. Add a vegetable and/or salad, and dinner almost gets on the table by itself in no time at all.
Salt and Pepper
1 tablespoon Olive Oil
1 1/2 teaspoon Vinegar
1 teaspoon Garlic Paste
1/2 teaspoon Red Pepper Flakes
A Tossed Salad with your choice of ingredients
Preheat oven to 350 degrees
Take the meat out of the refrigerator about half an hour before cooking.
Trim and wash the asparagus. Pat them dry and place in a zip lock bag.
In a small bowl, mix together olive oil, vinegar, garlic paste and red pepper flakes and add to the bag. Seal and shake to coat the stalks. Set aside.
Heat a Lodge skillet over medium heat for about ten minutes.
Season the steaks with salt and pepper and add to the hot skillet, being careful not to crowd the pan or the meat will steam and you won’t get a good sear.
Cook for five minutes, turn over and cook for another five minutes.
Place skillet in the oven and cook meat for five more minutes. (There’s a reason I call this my 5-5-5 dinner.)
Remove the skillet from the oven and set aside the steaks to rest for 5-10 minutes while you cook the asparagus and bring together the salad.
Place the asparagus on a jelly roll pan in a single layer and place under the broiler for 5-6 minutes, turning them once during the cooking time. If they are very thick they might need another minute or two.
Dress the salad with a light vinegarette.
This is a perfect meal to present on a single platter.
Back to Lodge. This skillet will cook much more than my 5-5-5 steak. It is easier to care for than you think and costs a fraction of the fancy alternatives. Check out their web site for cookware and lots of good recipes.