With the holidays now past, Bon Appétit magazine has just published their annual Food Lover’s Cleanse. But this year, they’ve taken things further. Rather than just the usual two-week cleanse, they’ve teamed up with food writer, Sara Dickerman, and released a cookbook of 140 delicious, new healthy dinner ideas to get you through the year…just in time for 2016!
The Food Lover’s Cleanse is a seasonal eating guide that emphasizes cooking at home with fresh, whole foods—no dieting necessary. You can easily mix and match recipes like this Hanger Steak and Tangy Tomato Relish with Tabbouleh Salad for a quick and tasty weeknight dinner. Total time is less than an hour, so do try this at home.
Hanger steak is a lean, flavorful cut of meat that does well on a skillet using high heat. Just give it a good crispy char and slice it on a diagonal for the best texture. If you can’t get hanger steak, you can always substitute with flank steak.
From Bon Appétit: The Food Lover’s Cleanse by Sara Dickerman. Copyright © 2015 by Sara Dickerman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Hanger Steak with Tangy Tomato Relish
Yield: 4 servings and 1 lunch the next day
Ingredients
1¼ lbs hanger steak with center membrane removed, or flank steak
Fine sea salt
Black pepper, freshly ground to taste
2 tsp canola or vegetable oil
Flaky sea salt (optional)
Fresh flat-leaf parsley leaves, for garnish
Tangy Tomato Relish (recipe follows below)
To cook: Season the hanger steak with fine sea salt and pepper. Let steak sit at room temperature for at least 20 minutes before cooking.
Heat the oil in a heavy 9” or 10” skillet over high heat. Working in batches if necessary, add the steak to the pan and cook, turning once, until browned on both sides and an instant-read thermometer registers 130˚F for medium-rare, 7 to 8 minutes total.
To serve: Allow the steak to rest for at least 10 minutes, then slice it on a diagonal. Season with flaky sea salt, if desired, and serve with parsley leaves and tomato relish.
Tangy Tomato Relish
Yield: Makes 3 cups
The secret to this recipe is the Worcestershire sauce, which gives this tangy, roasted tomato relish extra depth.
Ingredients
2 (14 oz cans) cherry tomatoes, drained (or 3 cups fresh)
2 tbsp olive oil
Fine sea salt, to taste
Black pepper, freshly ground to taste
2 garlic cloves, minced
1 tsp yellow mustard seeds
1 medium red onion, chopped
1½ tbsp fresh ginger, peeled and minced
⅛ tsp red pepper flakes, such as Aleppo or Marash
¼ cup fresh orange juice
1 tbsp Worcestershire sauce
Directions
In the oven: Preheat the oven to 425˚F. Toss the tomatoes with 1 tablespoon of olive oil and spread them in a single layer in a baking dish. Season with salt and black pepper to taste and roast until the tomatoes are crinkled and browned, and any liquid in the pan is reduced, 18 to 20 minutes. Let cool.
On the stove: In a wide nonreactive saucepan, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the mustard seeds and cook until they pop, about 30 seconds. Add the onion, garlic, red pepper flakes, ginger and a pinch of salt. Cook, stirring frequently, until the onion has softened, about 3 minutes. Add the roasted tomatoes and stir to combine, but take care to keep the tomatoes intact. Add the orange juice and Worcestershire sauce. Cook, stirring gently, until the juices have thickened to a jammy consistency, about 5 minutes. Taste and season with salt and black pepper.
Store in an airtight container in the refrigerator for up to a week.
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