You'll savor every bite of this perfectly seared, Cajun spiced blackened hanger steak. To compliment the spice on the steak, Chef Ruben pairs it with a richly spiced, curry-infused creamy potato gratin and simply cooked broccolini. Chef's signature cilantro chimichurri rounds out this modern, innovative take on a classic steakhouse pairing.
Nutritional facts
Protein
56g
Carbs
50g
Calories
1050kcal
Fat
70g
Ingredients
Canola and Olive Oil Blend, Mustard Seed, Red Onion, Sherry Vinegar, Black Pepper, Cilantro, Garlic, Mozzarella Cheese, Hanger Steak, Heavy Cream, Onion, Kosher Salt, Yukon Potatoes, Blackened Seasoning, Thyme, Curry Powder, Broccolini, Panko Breadcrumbs, Italian Parsley, Parmesan Cheese
Contains milk, wheat.
Reviews
3.9
Based on 513 reviews
Siri · 08/10/26
could not taste blackening seasoning, a bit tough and overcook.
Jane · 08/10/26
A solid 5 points! The taste of the steak was delicious. And I liked the sides - potato au gratin and broccolini. I ended up some spicy bbq sauce to kick the meat up a notch.
Charles · 08/10/26
Valerie · 08/09/26
Very delicious
Ben · 08/09/26
Jasmine · 08/08/26
Cassandra · 08/08/26
Meat tasted spoiled, potato thing was dry and tasteless and the sauce was rancid. Threw this one out too. Wasted almost $30 on food this week that was inedible. Probably will cancel this service.
Kerstin · 08/07/26
Really good!
Mark · 08/06/26
Taste great
Anthony · 08/06/26
Justin · 08/06/26
Michaelangelo · 08/05/26
One of my favs
Laura · 08/04/26
Too greasy and meat was spoiled
Kerstin · 08/03/26
William · 08/03/26
The broccolini & potato onion thing was great, but the steak was really bad. Not the flavor of it which I could tell was good or would have been, but the consistency. Unedible
Nicolò · 08/02/26
Ray · 08/02/26
Paul · 08/01/26
Not a fan.
Kimbur · 07/31/26
I would sure get this again. The steak was tasty. I loved the sauce and the potatoes were good. I usually don't like broccolini, but this was excellent.
Chef Ruben Garcia has worked in restaurants all around New York for the past 10 years, including Palm Too and Extra Virgin. He now specializes in catering and working as a freelance chef for various clients in NY.
