Tomatillo Poblano Hanger Steak


Makes 24 14-oz. servings.
Tomatillo Poblano Hanger Steak


  • 24 ct. Halperns’Hanging Tender Beef Steak, 10 oz.
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 2 Tbsp. GFS Pan Coating Spray
  • 1½ lb. Markon Large Green Pepper, sliced in ½” squares
  • 1½ lb. Markon Red Pepper, sliced in ½” squares
  • 1½ lb. Yellow Pepper, sliced in ½” squares
  • 1½ lb. Vidalia Onion, sliced in ½” squares
  • ½ c. Trade East Italian Herb Seasoning
  • 13½ lb. Recipe: Horseradish Mashed Potatoes
  • 12 oz. Recipe: Dark and Stormy Glaze
  • 2¼ lb. Recipe: Tomatillo Poblano Salsa

Recipe Preparation

1. Season a hanger steak with salt and pepper. Spray both sides with cooking spray. Place on a heated char-grill and cook on both sides for 6-8 minutes or to desired doneness. Allow the steak to rest for a short time. Slice widthwise into three equal pieces. 

2. Place 2 tsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. each of green, red and yellow peppers and onion to the pan. Sprinkle ½ tsp. of Italian seasoning over the vegetables. Season with salt and pepper. Toss over medium-high heat until caramelized and heated through.

3. Using a pastry bag with a plain, medium-size tip, pipe three, 3 oz. towers of warmed horseradish potatoes spaced evenly apart on a heated serving plate. Spoon the peppers and onions evenly between each potato tower. Drizzle ½ oz. of glaze over the top of the peppers and onions.

4. Place a piece of steak on top of each potato tower. Spoon 1½ oz. of salsa in the center of the plate, next to the steak.