Hanger Steak Dinner for Two

Directions

1. Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser in) with GrillGrates in place over fire box.
2. To make the Dijon butter, combine all ingredients in a small bowl and mix well. Set aside.

3. Place the potato wedges in a mixing bowl. Drizzle with extra virgin olive oil, as needed and toss to coat. Season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Transfer to a parchment lined sheet pan, containing the potatoes to one half of the sheet pan.

4. Place the pan on the main grate, with the potatoes positioned directly over the fire box (GrillGrate side).

5. Place the green beans, lemon zest and garlic in the mixing bowl used for the potatoes. Drizzle with extra virgin olive oil. Toss to coat. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.

6. When the potatoes have been cooking for 15 minutes, transfer the pan to the second shelf of the grill and rotate. Place the green beans on the empty half of the pan.

7. Slice the long hanger steak into two equal sized pieces. Drizzle with extra virgin olive oil and rub to coat the surface. Season with Jacobsen Salt Co. Kosher Sea Salt and fresh ground Jacobsen Salt Co. Tellicherry Black Peppercorns.

8. When the green beans have been on the grill for 10 minutes, place the steaks on the GrillGrates, directly over the fire box. Grill on all sides until the internal temperature reaches 130ºF.

9. Remove the veggies from the grill when the potatoes are cooked through and green beans are tender.
10. Place the steaks on a plate and top with a couple of teaspoons of the Dijon butter. Cover loosely with foil and rest 3-5 minutes. Slice into medallions and serve with more butter and collected juices from the plate.
11. Squeeze Lemon wedge over green beans.