Hanger Steak with Smoky Jalapeno Slaw

A dish worth trying. I came up with this idea a few weeks ago while browsing through the butcher shop. I was looking for something to cut through the meatiness of a hanger steak and bring something interesting to the plate. A steak is a steak, but I wanted something that would wow you just as much as a well-cooked piece of meat could.

First, the cumin oil — it’s a tad spicy and punchy from the peppercorn, and subtly sweet from the fennel seed. At first I thought of just marinating or rubbing it into the steak before cooking, but I knew it would likely burn in the pan, as I’ve made that mistake before (I usually stick to grilling when working with rubs or marinades on steak). I decided it would be best as a condiment, anointing the steak à la minute as a nice finishing touch, preserving its freshness and pop. I think it works quite well — it packs a punch, so you don’t need a ton.