Pan-Seared Hanger Steak With Brussels Sprouts, Potatoes, And Lemon-Herb Butter

• 2 cups (1 lb.) unsalted butter, softened
• 1/4 cup chopped mixed fresh herbs (such as parsley, oregano, dill, tarragon, rosemary)
• 1/4 cup minced shallot
• 1 Tbsp. lemon zest, plus 1 Tbsp. fresh juice (from 2 lemons)
• 2 tsp. anchovy paste
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 8 oz. fingerling potatoes, cut in half lengthwise
• 1/4 cup water
• 1 1/2 lb. hanger steak, at room temperature
• 1/2 tsp. black pepper
• 2 tsp. kosher salt, divided
• 2 tsp. olive oil
• 2 Tbsp. unsalted butter
• 2 tsp. fresh lemon juice (from 1 lemon)
• 8 oz. fresh Brussels sprouts, cut in half
• 1 small yellow onion, cut into vertical 1/4-in. slices

1. Prepare the Lemon-Herb Butter: place softened butter in the bowl of a stand mixer fitted with a paddle attachment. Beat butter on medium speed until fluffy, about 2 minutes. Add herbs, shallot, lemon zest, lemon juice, anchovy paste, salt, and pepper; beat until all ingredients are blended and smooth.
2. Wrap Lemon-Herb Butter in a piece of plastic wrap; shape into a log (7 to 8 inches long). Chill log until firm, about 20 minutes.
3. Prepare the Steak with Brussels Sprouts and Potatoes: Place halved potatoes and water in a microwavable bowl, and cover with plastic wrap. Microwave on HIGH until potatoes are slightly tender, 4 to 5 minutes. Transfer potatoes to a plate, and discard water. Pat potatoes dry with paper towels. Set aside.
4. Heat a 10- to 12-inch cast-iron skillet over high. Sprinkle steak on both sides with pepper and 1 1/2 teaspoons of the salt, pressing gently into steak to adhere.
5. Heat olive oil in preheated skillet; add steak to hot oil, and cook undisturbed for 3 minutes. Turn, and cook on other side undisturbed, 3 to 4 minutes, adding butter to skillet, and spooning melted butter over steak while it cooks last 2 minutes, until a thermometer inserted in thickest portion reaches 122u0b0F, for medium-rare. Transfer to a plate, and drizzle with lemon juice; tent with aluminum foil to keep warm. Allow steak to rest 10 minutes before slicing.
6. Without wiping skillet clean, add potatoes to skillet over medium-high, and cook, stirring occasionally, until potatoes are starting to brown, about 4 minutes. Add Brussels sprouts, onion, and remaining 1/2 teaspoon salt; cook, stirring often, until Brussels sprouts are tender, onions are lightly browned, and potatoes are deeply browned, about 6 minutes.
7. Slice steak against the grain. Divide potato mixture and steak among plates. Add a pat of Lemon-Herb Butter to each, allowing butter to melt onto steak and vegetables. Serve immediately.

unsalted butter, herbs, shallot, lemon zest, anchovy paste, kosher salt, black pepper, fingerling potatoes, water, hanger steak, black pepper, kosher salt, olive oil, unsalted butter, lemon juice, fresh brussels sprouts, yellow onion

Taken from www.myrecipes.com/recipe/pan-seared-hanger-steak-with-brussels-sprouts-potatoes-and-lemon-herb-butter (may not work)