Name: Grilled Hanger Steak with Fennel Salad
Yield: 4 Servings
Ingredients: 2 garlic cloves; ¾ cup vegetable oil; 1 cup cilantro leaves with tender stems; 1¼ cups parsley leaves with tender stems, divided; ¾ cup mint leaves, divided; 1½ pounds hanger steak, center membrane removed; 2 tablespoons sherry vinegar; 1 teaspoon fresh lemon juice; 1 teaspoon honey; 4 tablespoons olive oil, divided; Kosher salt, freshly ground pepper; 2 fennel bulbs, cored, cut into wedges; 2 large tomatoes, cut into wedges; 3 ounces feta, cut into 2x½-inch pieces

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Vincent Cross

51 Lincoln grills the tomatoes for this salad, but unless you have a screaming-hot grill, this can be tricky. Either way, use beefsteaks, which have an excellent ratio of flesh to seeds.

Recipe notes