Lunch: Grilled Cumin-Rubbed Hanger Steak with Smashed Minty Peas and Grilled Bread

Recipe by Marian Cooper Cairns Put a fresh spin on the classic steak dinner.

Ingredients

3 tbsp. unsalted butter, divided
1 lb. fresh or thawed frozen peas
1 tbsp. fresh mint, chopped
1 tbsp. fresh lime juice
kosher salt
Freshly ground black pepper
1 1/2 lb. hanger steak, cut into 2 pieces
1 tsp. ground cumin
4 slices country bread
1 tbsp. olive oil
2 oz. shaved Parmesan

Instructions

Preheat grill to medium-high. Melt 2 tablespoons butter in a small saucepan over medium-high heat. Add peas and cook, stirring often, until soft, 6 to 8 minutes. Add remaining tablespoon butter and mash. Add mint and lime juice and stir to combine. Season with salt and pepper.
Meanwhile, season steak with cumin and salt and pepper. Grill until internal temperature reaches 130 degrees F (medium-rare), 4 to 5 minutes per side. Let rest 5 minutes before slicing.
Brush bread, on both sides, with oil. Grill until golden brown and crispy, about 1 minute per side.
Serve pea mash topped with shaved Parmesan and steak and grilled bread alongside.