Hanger Steak with Charred Citrus and Shishito Peppers

Fun fact: Every 1 in 10 Shishito pepper is spicy. Not only is this real really fantastic, but its also a game of chance with every bite!

Wine Pairing:  2010 Beyond Cabernet Sauvignon

Charring citrus adds a smoky edge to the sweetness of the fruit, and intensifies the flavor. Squeeze charred juice into dressings or sauces, or just directly over your meal for an amazing flavor boost! Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how-to videos!


  • 10 ounces hanger steak
  • 1 orange, divided
  • 1 packet honey
  • 3 packets soy sauce (gluten-free), divided
  • 8 ounces shishito peppers 1 lime
  • 1 cup pineapple
  • 1⁄4 bunch cilantro
  • 1⁄2 teaspoon Maldon salt


1. Marinate Steak

Rinse steak and pat dry with paper towel. Halve orange. Heat a large pan over medium-high heat. When pan is just smoking, add orange cut-side down and char, 3-4 minutes. Remove from heat. In a large resealable plastic bag, combine juice of 1⁄2 charred orange, honey, and 2 packets soy sauce. Add steak to bag and shake to coat. Set aside to marinate for 10 minutes at room temperature or overnight in fridge.

2. Prepare Ingredients

While steak marinates, preheat broiler to high. Rinse shishito peppers and pat dry with paper towel. Halve lime. Cut pineapple into 1⁄4-inch dice. Rinse cilantro and finely chop leaves, discarding stems.

3. Make Pineapple Salsa

Add 1 teaspoon vegetable oil to pan from orange over medium-high heat. When oil is shimmering, add pineapple and cook until browned and softened, stirring often, about 2 minutes. Transfer to a medium bowl. Add juice of remaining 1⁄2 charred orange, remaining soy sauce, and cilantro. Stir to combine. Taste and add salt and pepper as needed. Set aside.

4. Broil Shishito Peppers

On a baking sheet, arrange shishito peppers in a single layer. Broil until charred and blistering, about 3 minutes per side. Remove from heat and immediately squeeze over juice of 1 lime, then sprinkle with Maldon salt.

5. Cook Steak

While shishito peppers cook, wipe pan from pineapple clean and add 2 teaspoons vegetable oil over medium- high heat. Remove steak from marinade, allowing excess to drip off, and season on both sides with salt and pepper. When oil is shimmering, add steak and cook until browned and medium rare, 4- 5 minutes per side.

6. Plate Steak

Remove steak from pan and set aside to rest for 5 minutes, then cut against the grain into 1⁄4-inch slices. Divide steak and shishito peppers evenly between 2 plates. Top steak with pineapple salsa and serve.


Recipe provided by Plated.com – For more information or recipes like this delivered to your door visit www.plated.com

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