Bistro-Style Pan-Roasted Hanger Steak with Chimichurri Compound Butter, Crispy Fingerling Potatoes, and Shaved Fennel Salad

Preheat your oven to 425°F (220°C). Remove the 4 tbsp unsalted butter from the refrigerator to soften at room temperature.

Wash and halve 12 oz fingerling potatoes lengthwise. In a medium bowl, toss them with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper. Place them cut-side down on a baking sheet and roast for 25-30 minutes until the bottoms are deep golden brown and crispy.

While potatoes roast, prepare the Chimichurri Compound Butter. Finely mince 0.25 cup parsley, 2 tbsp cilantro, 1 tsp oregano, 1 garlic clove, and 0.5 red fresno chili (remove seeds for less heat).

In a small bowl, mash the 4 tbsp softened butter with the minced herbs, garlic, chili, and 1 tsp red wine vinegar until fully incorporated. Place the mixture on a piece of plastic wrap, roll into a log, and chill in the freezer for 10 minutes to firm up.

Prepare the salad: Trim the stalks and base from 1 fennel bulb. Using a mandoline or a very sharp knife, shave the fennel bulb and 3 radishes into paper-thin slices. Place them in a bowl of ice water for 10 minutes to crisp up.

Make the vinaigrette: Finely mince 1 small shallot. In a small jar, whisk together the shallot, the juice of 0.5 lemon, 1 tsp honey, 3 tbsp olive oil, and a pinch of salt and pepper. Stir in 1 tbsp chopped fresh chives.

Prepare the 1 lb hanger steak by patting it extremely dry with paper towels. Season generously on all sides with salt and black pepper. If the steak is one large piece, cut it into two equal portions.

Heat a heavy cast-iron skillet over high heat with 1 tbsp neutral oil. Once the oil is shimmering and just starting to smoke, carefully place the steaks in the pan. Sear undisturbed for 3-4 minutes to develop a dark, caramelized crust (fond).

Flip the steaks and add 2 smashed garlic cloves to the pan. Sear for another 3-4 minutes for medium-rare (internal temp 130°F/54°C). Transfer the steaks to a cutting board and let them rest for at least 8-10 minutes.

While the meat rests, drain the fennel and radishes and pat them dry. Toss them with the prepared vinaigrette in a medium bowl.

To serve, slice the hanger steak against the grain into 0.5-inch thick strips. Arrange on plates alongside the crispy fingerling potatoes and a mound of the shaved fennel salad.

Cut two thick coins of the chilled chimichurri butter and place them directly onto the warm sliced steak so they begin to melt and form a sauce.