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Gluten Free Umami Hanger Steak over Fried Potato Hash

Gluten Free Umami Hanger Steak over Fried Potato Hash

This hearty dish combines a hanger steak with poblano and onion potato hash and is perfect any time of day.
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2

Equipment

  • large skillet or cast iron pan
  • skillet with lid

Ingredients

Hanger Steak

  • hanger steak, room temperature
  • 2 tsp umami seasoning
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp olive oil
  • *Seasoning will vary on the weight of your steak, so adjust accordingly. You want to coat the entire steak.

Fried Potato Hash

  • 4 red potatoes, cubed
  • 1 poblano pepper, seeds removed, diced
  • 1 onion, diced
  • 1/2 red bell pepper, diced
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp oregano
  • a couple of dashes of ancho chili powder
  • 2 tbsp olive oil
  • Eggs cooked your favorite way

Instructions

  • Heat your skillet on high. Add olive oil.
  • Pat hanger steak dry. Season all sides with salt, Umami seasoning, and black pepper.
  • Add the steak to the hot pan.
  • Cook each side approximately 3 minutes, flipping when a nice crust forms.
  • Use an instant read thermometer to reach your desired doneness. Rare is between 12-125. Medium Rare is 130-135. Medium is 140-145.
  • Remove from the pan and allow to rest for 10 minutes before slicing.

Fried Potato Hash

  • Add the olive oil and potatoes to a skillet over medium heat. Toss to combine.
  • Cover and cook for 10 minutes, or until fork tender, stirring occasionally.
  • Uncover and add the remaining ingredients. Reduce heat to medium-low and cook 10 more minutes or until the onions and peppers are tender.
  • Serve with sliced steak and top with your favorite eggs.
  • Enjoy!
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