Steak with Pickled Veggies


We give flavorful hangar steak the bold, assertive partners it deserves: quick-pickled beets and a cucumber-watercress salad tossed with a horseradish-Dijon dressing. It’s a quick, low-stress meal that’s great for easy entertaining.

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4 serving(s)

Total Time:
30 mins


  • 4

    yellow beets (about 10 oz.), peeled and thinly sliced on mandoline

  • 4 tbsp.

    fresh lemon juice, divided

  • Pinch of sugar

  • Kosher salt and pepper

  • 1

    1 1/2 lb hanger steak, trimmed

  • 3 tbsp.

    extra virgin olive oil, divided

  • 1 tbsp.

    prepared horseradish, squeezed of excess moisture

  • 1 tsp.

    Dijon mustard

  • 2

    scallions, whites finely chopped, greens thinly sliced

  • 2

    Persian cucumbers, thinly sliced

  • 4 oz.



NUTRITIONAL INFORMATION (per serving): About 450 cal, 28.5 g fat (8.5 g sat), 39 g pro, 555 mg sodium, 10 g carb, 3 g fiber

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Tina (she/her) is the food producer of the Hearst Lifestyle Group.  She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach. 

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