Ingredients (Serves 2–3)
Steak
- 1–1.5 lb hanger steak, trimmed
- Char Crust® (Original Hickory Grilled or Roasted Garlic Peppercorn)
- Optional: light oil spray
Roasted Potatoes
- 1.5 lbs Yukon Gold or baby potatoes, halved or quartered
- 1.5–2 tbsp olive oil
- Salt + pepper
- 2 cloves garlic, smashed
- Optional: rosemary or thyme
Instructions
1. Roast the potatoes
- Preheat oven to 425°F.
- Toss potatoes with oil, salt, pepper, garlic, and herbs.
- Spread cut-side down on a sheet pan (don’t overcrowd).
- Roast 25–35 minutes, flipping once, until deeply golden and crispy on the edges.
2. Coat the steak
- Pat steak dry.
- Fully dredge in Char Crust.
- Optional: light oil spray to help the crust set.
3. Cook the steak
- Heat grill or cast iron to high.
- Sear 3–4 minutes per side until ~125°F for medium-rare.
- Rest 5–10 minutes.
4. Slice
- Slice thin against the grain.
5. Serve
- Plate steak with roasted potatoes.
