• 4 grass fed hanger steaks, about 6-8 oz each
  • 1 tbsp ground coriander seed
  • 1 tbsp ground mustard seed
  • 1 tbsp ground fennel seed
  • 1 tbsp whole sesame seed
  • 4 tbsp olive oil
  • Kosher salt and fresh ground pepper
  • 4 sweet potatoes, peeled and simmered in salted water until tender
  • 1 clove garlic, crushed into a paste
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1 head radicchio, thinly sliced
  • 1 pomegranate
  • 1 tbsp fresh basil
  • 2 tbsp champagne vinegar
  • 4 tbsp extra virgin olive oil
  • salt and pepper to taste


  1. 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.
  2. For the sweet potatoes, with a fork or a potato masher, combine all ingredients and season with salt and pepper to taste.
  3. 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.
  4. 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.
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