Joe Carroll is a master on the grill so we’ve are thrilled to have one of the recipes from his book, Feeding The Fire, adapted for a Marley Spoon box! Everything in this meal- the hanger steaks, potatoes and broccoli- gets a turn on the grill (or grill pan!) and a healthy dose of his addictive garlic butter. Cook, relax and enjoy!

What you’ll need: 12-ounce hanger steak 2 garlic cloves 0.4 oz 4 tablespoons salted butter (2 oz) 12 oz fingerling potatoes ½ oz fresh parsley sprigs 12 oz broccoli 1 lemon 1/8 teaspoon red chile flake 0.01 oz olive oil coarse salt freshly ground black pepper

Equipment: small saucepan strainer medium pot grill, grill pan or skillet

Recipe Steps:

  1. Generously season steaks with salt and pepper on both sides. Preheat grill if using. Remove parsley leaves from stems and roughly chop (¼ cup). Cut lemon in half. Cut one half into wedges. Peel and finely chop garlic.

  2. Melt butter in a small saucepan set over low heat. Add garlic and gently simmer over low heat until aromatic but not browned, about 5 minutes. Let stand 5 minutes. Pour butter through a strainer into a small bowl. Press on garlic to extract all flavor and then discard garlic.

  3. Meanwhile, bring a medium pot of salted water to a boil. Cut broccoli into large florets then slice each in half. Cook until just tender, 4 minutes. Drain, then add potatoes to the pot with water to cover them by 1-inch. Add 1 tablespoon salt and bring to a boil. Reduce to a simmer and cook until potatoes are tender, 10 minutes. Drain then cut in half lengthwise.

  4. Working over a hot preheated grill or grill pan or in a lightly oiled skillet, cook steaks over high heat for 8-10 minutes, flipping halfway through, for medium rare doneness or 10-12 minutes for medium. Remove steaks from heat and set aside to rest.

  5. Toss potatoes and broccoli separately with a drizzle of olive oil and salt and pepper. Grill vegetables in two batches, cut-side down, until charred, about 3 minutes. Flip and grill until charred, 2 minutes. Toss potatoes with half of garlic butter (rewarm if necessary) and all of the parsley. Squeeze lemon half over broccoli and sprinkle with chile flake.

  6. Slices steaks across grain on the diagonal. Divide sliced steak, potatoes, and broccoli between plates. Season steak with salt and spoon remaining garlic butter over the meat. Serve lemon wedges on the side. Enjoy!