Balsamic Hanger Steak

Obviously you don't need to serve this steak with this salad, but they do go very well together.

The Steak:

• 1 lb. hanger steak, trimmed
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. balsamic vinegar
• 0.25 cup red wine
• 0.5 tsp. freshly ground black pepper, divided
• 4 garlic cloves, peeled and crushed
• 0.5 tsp. kosher salt, divided

The Salad:

• 2 Tbsp. extra-virgin olive oil
• 0.25 tsp. kosher salt
• 2 endives, trimed and sliced in 0.5" sections
• 0.5 lb. asparagus
• 0.5 lb. English peas
• 2 tsp. fresh lemon juice
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh chives
• 1 oz. Parmesan cheese

Shave the cheese with a vegetable peeler and set it somewhere out of the cat's reach.

Trim the endives and cut them into 0.5-inch sections. Trim the asparagus stalks and cut them into 1–1.5-inch lengths. Shell the peas.

Steam the peas for 2–4 minutes, depending on how fresh they are; shock them in a bath of ice-water to stop them cooking any more.

Steam the asparagus for 1.5–2 minutes, depending on the thickness of the spears; shock them in a bath of ice-water to stop them cooking any more, then drain them along with the peas and set them all aside in a bowl with the endives.

Cut the steak lengthwise into 2 pieces. Combine 2 Tbsp. of the olive oil, vinegar, wine, black pepper, and garlic cloves in a medium bowl, whisking to combine. Add the steaks and massage them so the marinade penetrates. Set this aside for a couple of hours.

Heat a large cast-iron skillet over medium-high heat. Coat the pan with a little oil. Remove the steaks from the marinade and discard the marinade. Sprinkle the steaks with a little salt and set them in the pan. Cook them for 3 minutes on one side and then 2 minutes on the other side or until they're as cooked as you want them. Remove them from the heat and transfer them to a cutting board; let them rest for 5 minutes.

While the steaks rest, combine the endives, peas, and asparagus in a medium bowl. Drizzle them with olive oil and lemon juice; toss to coat and divide the greens evenly among 2 plates.

Slice the steak diagonally across the grain into thin strips; sprinkle these with a little more olive oil and salt. Arrange the strips over the endives, peas, and asparagus on plates. Sprinkle the steak with shaved Parmesan and serve with lemon wedges on the side.