Hanger Steak with Tahini and Smashed Charred Beets

Name: Hanger Steak with Tahini and Smashed Charred Beets
Yield: 4 servings
Ingredients: 2 bunches small yellow or red beets, scrubbed clean, dried (about 1½ pounds); 6 tablespoons extra-virgin olive oil, divided; Kosher salt; 1 red chile (such as Fresno, jalapeño, or cayenne), thinly sliced into rings; 2 tablespoons white wine vinegar; 2 teaspoons honey; 6 tablespoons tahini (such as Soom); ¼ cup fresh lemon juice; 1 pound hanger or skirt steak, cut into 4 pieces; 2 scallions, thinly sliced; Mild crushed red pepper flakes (for serving)

By Chris Morocco

October 11, 2017

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Photo by Alex Lau, Styling by Rebecca Jurkevich

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish. Just make sure you use the good stuff (we love Soom!), which will make all the difference.

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