I love three-ingredient salads. I was turned on to this type of salad when I had the duck confit, butternut squash and local greens bowl at Abattoir. So tonight I thought I’d do something similar: baby field greens, roasted sweet potato and hanger steak.
I wish there was more to write about it, but other than cooking the steak, which is a long dissertation in its own right, there’s nothing to it.
Hanger steak, baby field greens, roasted sweet potato
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