Hanger Steak Salad with Cambozola Black Label and Balsamic Vinaigrette
We spent Vida's birthday getaway in Granby, Colorado, and one of the meals we prepared was this hanger steak salad with Cambozola Black Label and a homemade balsamic vinaigrette. Hanger steak is an excellent cut for grilling because of its rich beef flavor, pronounced grain, and how well it responds to high heat. Seasoned with Revolution Barbecue Texas Beef BBQ Rub and cooked toward the rare side, it was a great choice for a salad featuring creamy blue cheese, fresh spring greens, and avocado.
Hanger steak, sometimes called the butcher's steak, comes from the plate section of the steer. It has a loose grain and develops a nicely browned exterior when grilled over high heat. When sliced thinly against the grain, it remains tender while delivering the robust beef flavor that makes this cut so popular.
What makes this particular salad interesting is how we used Champignon Cambozola Black Label. This soft-ripened blue cheese has a buttery, creamy texture with an earthy blue-cheese character. Half went into the homemade balsamic vinaigrette, while the remaining half was sliced and arranged over the greens.
The balsamic vinegar provides acidity and sweetness, while the olive oil and Cambozola contribute richness. The avocado, lightly seasoned with Revolution Barbecue Texas Beef BBQ Rub, brings another creamy element along with the savory notes of salt, black pepper, garlic, and bell pepper.
Grilled Hanger Steak and Avocado Salad with Cambozola Balsamic Vinaigrette
4
15 minutes
15 minutes
340
American
Main Dish
Revolution Barbecue Texas Beef BBQ Rub provides the seasoning for the beef. Its salt-and-pepper-forward blend, complemented by garlic, bell pepper, and other seasonings, develops a flavorful crust as the steak cooks. The seasoning is also used on the sliced avocado, giving the creamy flesh a savory contrast without overwhelming its natural flavor.
Cooking hanger steak toward rare preserves its juicy interior, while allowing it to rest before slicing helps retain moisture. Cutting across the grain is particularly important with this cut because its long muscle fibers can become chewy when sliced incorrectly.
The Cambozola Black Label plays an equally important role. Unlike a traditional crumbly blue cheese, Cambozola has a soft, buttery interior that can be broken into the balsamic vinaigrette. The cheese adds richness to the dressing while retaining some texture. Slices of the remaining Cambozola provide more concentrated bites of creamy blue cheese alongside the grilled beef.
Lightly coating the spring greens before plating distributes the vinaigrette throughout the salad without overwhelming the delicate leaves. Additional dressing can be served alongside for anyone who prefers more.
Ingredients
Hanger Steak
- 3/4 to 1 pound hanger steak, trimmed
- 2 teaspoons Revolution Barbecue Texas Beef BBQ Rub
Cambozola Balsamic Vinaigrette
- 1/4 cup Graza Drizzle Extra Virgin Olive Oil
- 2 tablespoons Carandini Emilio Gold Balsamic Vinegar of Modena PGI
- 2 1/4 ounces Champignon Cambozola Black Label, broken into small pieces
Salad
- 5 ounces organicgirl Baby Spring Mix
- 1 ripe avocado, sliced
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub
- 2 1/4 ounces Champignon Cambozola Black Label, sliced
Directions
- Preheat the Grill: Prepare a charcoal or gas grill for direct grilling over high heat, approximately 500°F. Allow the cooking grates to heat thoroughly before adding the steak.
- Season the Hanger Steak: Pat the hanger steak dry with paper towels. Season all sides evenly with 2 teaspoons of Revolution Barbecue Texas Beef BBQ Rub, pressing the seasoning gently into the surface of the meat.
- Prepare the Vinaigrette: Combine the Graza Drizzle Extra Virgin Olive Oil and Carandini Emilio Gold Balsamic Vinegar in a small mixing bowl. Whisk to combine, then add 2 1/4 ounces of Cambozola Black Label, broken into small pieces. Stir gently to incorporate the cheese into the vinaigrette, leaving some small pieces for texture.
- Grill the Hanger Steak: Place the steak directly over the heat and grill for approximately 8 minutes, flipping every 2 minutes. Cook until the exterior develops a nicely browned crust and the internal temperature reaches approximately 120°F to 125°F for rare doneness. Adjust the cooking time as needed for the thickness of the steak.
- Rest the Steak: Remove the hanger steak from the grill and allow it to rest for 7 minutes before slicing.
- Dress the Greens: Place the baby spring mix in a large mixing bowl. Add 2 tablespoons of the Cambozola balsamic vinaigrette and toss gently to coat the leaves. Divide the dressed greens evenly among 4 serving plates.
- Prepare the Avocado: Slice the avocado and season evenly with 1 teaspoon of Revolution Barbecue Texas Beef BBQ Rub.
- Assemble the Salads: Spoon a little additional Cambozola balsamic vinaigrette over the plated greens, reserving the remaining dressing for serving. Arrange the seasoned avocado slices and remaining 2 1/4 ounces of sliced Cambozola Black Label over the greens.
- Slice the Steak: Thinly slice the rested hanger steak against the grain. Divide the slices evenly among the 4 salads, arranging the steak over the greens, avocado, and cheese.
- Serve the Salads: Serve immediately with the reserved Cambozola balsamic vinaigrette on the side for anyone who prefers extra dressing.