Hanger Steak with Warm Bulgur Salad
"At the restaurant, Mark Sullivan marinates bavette (flank steak) in a blend of 12 Moroccan spices. At home, you can replace the bavette with juicy hanger steak, which is less expensive. Skip the spice blend; instead, boost the flavor of the meat by marinating it in garlic, cumin and olive oil...."
INGREDIENTS
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2 garlic cloves, minced
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1 tablespoon ground cumin
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Kosher salt and freshly ground pepper
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1/2 cup extra-virgin olive oil
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1 2 pound hanger steak
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1 1/2 cups bulgur (9 ounces), rinsed
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1/4 teaspoon cinnamon
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1 1/2 cups boiling water
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1 tablespoon unsalted butter
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1/2 large white onion, chopped
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2 carrots, cut into 1/2-inch pieces
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1 turnip (8 ounces), peeled and cut into 1/2-inch pieces
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1/2 cup chicken stock
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1 1/2 tablespoons fresh lemon juice
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1/2 cup chopped flat-leaf parsley
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2 tablespoons chopped mint
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