<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>4 grass fed hanger steaks, about 6-8 oz each</li>
<li>1 tbsp ground coriander seed</li>
<li>1 tbsp ground mustard seed</li>
<li>1 tbsp ground fennel seed</li>
<li>1 tbsp whole sesame seed</li>
<li>4 tbsp olive oil</li>
<li> Kosher salt and fresh ground pepper</li>
<li>4 sweet potatoes, peeled and simmered in salted water until tender</li>
<li>1 clove garlic, crushed into a paste</li>
<li>4 tbsp extra virgin olive oil</li>
<li> salt and pepper to taste</li>
<li>1 head radicchio, thinly sliced</li>
<li>1 pomegranate</li>
<li>1 tbsp fresh basil</li>
<li>2 tbsp champagne vinegar</li>
<li>4 tbsp extra virgin olive oil</li>
<li> salt and pepper to taste</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>For the steaks, season each steak with salt and pepper. Combine all the spices and sesame seeds and coat each steak thoroughly. Pre-heat the olive oil in a cast iron pad over high heat until it begins to smoke then pan roast the steaks for about two minutes on each side, no more than 5 minutes total. Remove to a cutting board and allow to rest for a few minutes.
For the sweet potatoes, with a fork or a potato masher, combine all ingredients and season with salt and pepper to taste.
<li>For the slaw, toss the radicchio with the pomegranate seeds and season with salt and pepper then add the basil and drizzle with the vinegar and olive oil to taste.</li>
<li>Slice the steak with a sharp knife against the grain and serve over the sweet potato mash and finish with a small garnish of the slaw. Serve immediately.</li>
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