Hanger Steaks with Cabbage-and-Beet Salad
“Cabbage is a hard sell on restaurant menus, so it’s very underutilized but a great vegetable,” says chef Craig Koketsu, of New York City’s Quality Bistro. “This salad is sweet, salty, savory, and acidic. It’s so dynamic when you’re eating it, even though it’s all red.” Though it stands alone on Koketsu’s menu, we’ve topped our version with hanger steak for a quick weeknight dinner. While the steak cooks, the cabbage and beets marinate in a tangy mixture of Champagne vinegar and horseradish. Bleu d’Auvergne cheese is worth seeking out for its mild flavor.