Hanger steak with polenta

Hanger steak with polenta "fries"

Total Time
25 min
10 min
10 min
This hearty main dish offers up a fresh spin on the classic steak and fries. Under the broiler, the polenta becomes crisp on the outside and soft on the inside while staying firm enough to pick up and eat like fries. Be sure to let the flank steak rest before cutting into it. During the cooking process, the heat pulls the meat’s juices to the surface. If you slice it immediately after it comes out of the grill pan, those flavorful juices will run out. Letting it rest let’s those juices reabsorb back into the meat, keeping it moist and flavorful.


Fat free ready-to-eat polenta (in tube)

16 oz

Table salt

¾ tsp


1 Tbsp, chopped fresh

Lemon zest

1 tsp, finely grated

Uncooked lean trimmed hanger steak

1 pound(s)

Black pepper

¼ tsp


  1. Preheat broiler.
  2. Cut polenta crosswise in half; then, working with one piece at a time, set polenta on flat (cut) end and cut lengthwise into ½-inch-thick slices. Cut slices into ½-inch-thick strips that look like French fries. Spread fries in single layer on large baking sheet. Spray fries with nonstick spray and sprinkle with ¼ teaspoon salt. Broil 6 inches from heat until crisp and browned in spots, about 10 minutes (no need to turn them). While still hot, sprinkle with ½ tablespoon rosemary and lemon zest.
  3. Meanwhile, heat grill pan over medium-high heat. Sprinkle steak with remaining ½ teaspoon salt and pepper. Place steak on grill pan and cook until browned and instant-read thermometer inserted into center of steak registers 145°F, about 4 minutes per side. Let steak rest on cutting board 5 minutes. Cut diagonally against grain into 20 (½-inch-thick) slices. Sprinkle steak with remaining ½ tablespoon rosemary and serve with polenta fries.
  4. Serving size: 5 slices steak and about 10 polenta fries