- Prep time
- 5 minutes PT5M
- Cook time
- 1 hour 15 minutes PT15.016666666667M
- 2 servings
Our meat department's pre-seasoned Black Pepper Hanger Steak grills up in minutes. While you've got the grill hot, throw on some asparagus for a perfectly pleasant summertime feast.
- 2 russet potatoes
- 4 tablespoons butter, melted
- ½ cup heavy cream, hot
- Salt and white pepper, to taste
- 1 Nugget Markets' Black Pepper Hanger Steak (12–16 ounces)
- 1 bunch asparagus
- 1 tablespoon olive oil
Heat oven to 400°F.
Bake potatoes until tender, about 1 hour. Scoop out the flesh from the potato skins and press through a fine mesh strainer. Mix in the butter and cream and season with salt and pepper to taste. Reserve mashed potatoes warm.
Heat grill to medium-high. Grill hanger steak 4–5 minutes per side for medium-rare, or to desired doneness. Let rest for 10 minutes before slicing.
Toss asparagus in olive oil and season with salt and pepper. Grill for 1–2 minutes until lightly charred and just tender.
Slice hanger steak against the grain and serve with mashed potatoes and grilled asparagus.