An elevated take on steak frite with oregano butter to bring the hanger steak's best flavors to the fore, and sweet potato fries for a lovely balance of sweet and savory.
1 Tbsp. Olive Oil
2 Tbsp. Salted Butter, softened
1 Tbsp. Chopped Fresh Oregano
Prepare Sweet Potato Fries according to instructions on package. Keep warm.
In a small bowl mix the oregano and butter together. Keep at room temperature.
Pat steaks dry; season generously with coarse sea salt and black pepper.
Heat a large cast iron skillet over high heat. Add 1 Tbsp. olive oil. When oil starts to smoke, add steaks and sear for 4 minutes on each side or until internal temperature reaches 125 °F-130°F for medium-rare.* Remove from pan, cover with foil and let rest for 5 minutes.
Cut the steaks into ¾” slices and place some oregano butter on top. Serve with
sweet potato fries seasoned with coarse sea salt or flakes. *USDA recommends cooking beef to a minimum internal temperature of 145°F
