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Hanger Steak With Yellow Squash Romesco Is the Ultimate Mid-Summer Dinner

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Inspired by a dish at Cúrate in Asheville, North Carolina, this smoky and sweet yellow squash romesco sauce showcases peak-season produce. Made with charred summer squash and bell pepper, salted smoked almonds, sherry vinegar, and spices, it’s packed with complexity and depth. Salt the sliced squash prior to grilling to extract moisture for a deeper, more concentrated flavor. The romesco is a perfect partner for beefy hanger steak and a side of roasted potatoes and grilled squash.

Frequently Asked Questions

  • What is romesco sauce?

    Romesco sauce is a traditional condiment from Catalonia, Spain, that is typically made with charred tomatoes and peppers, and thickened with nuts and sometimes even bread. 

  • What is the best way to cook a hanger steak?

    High heat and a short cook time is the best way to cook a hanger steak. Overcooking it can cause it to be chewy. 

Notes from the Food & Wine Test Kitchen

If you can’t find hanger steak, skirt or flank steak would be a good substitute. You can also use jarred roasted yellow bell peppers, if desired. 

Suggested pairing

Try a raspberry-scented Burgundy, such as Domaine Chevrot Sur le Chêne Maranges, with this steak dish.

Make ahead

The romesco can be stored in an airtight container in the refrigerator for up to three days.

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