Recipe by Rachael Ray
1 1/2 to 2 lb. hanger steak, vein removed, cut into 4 pieces
Kosher salt and coarsely ground black pepper
Olive oil, about 1 tbsp.
2 lemons, halved
1 lb. cremini mushrooms, stemmed and wiped clean
1/2 small to medium red onion, halved lengthwise
2 tbsp. fresh thyme leaves, chopped
6 stalks celery (from the heart) with leafy tops, thinly sliced on an angle
1/2 bulb fennel—quartered, cored, and thinly sliced on an angle
1 cup (packed) fresh flat-leaf parsley leaves (about 1 bunch)
About 2 oz. Parmigiano- Reggiano, shaved with a vegetable peeler (about 3/4 cup)
About 3 tbsp. EVOO
1. Using a meat mallet, pound the steaks to an even thickness of about 1/2 inch. (A few strokes should do the job.)
2. Let the steaks come to room temperature. Heat a large cast-iron skillet, griddle, or grill over medium-high to high. Season the steaks liberally with kosher salt and pepper from above, like rain. Drizzle the steaks with olive oil. Cook until browned, about 4 minutes. Turn and cook to desired doneness, 3 minutes more for rare, a minute longer for medium, and 2 minutes more for medium-well. Place 1 lemon half, cut-side down, in the skillet. Cook until caramelized, about 2 minutes. Transfer the steaks and lemon half to a cutting board and let rest while you make the salad.
3. Thinly slice the mushrooms and onion; mix together in a shallow dish. Drizzle with the juice of the remaining 3 lemon halves (about 6 tbsp.). Add the thyme; season liberally. Let stand for 15 minutes. Toss with the celery, fennel, parsley, Parm, and EVOO; season.
4. Slice the steaks against grain. Douse with the juice of the grilled lemon half. Serve the steaks with lots of the salad.