Marinade:
2 lbs (1 kg) hanger steak
2 garlic cloves, sliced
1/2 tbsp (7.5 mL) mustard powder
2 tbsp (30 mL) fresh ginger, sliced
1/2 cup (125 mL) hot sauce
1/2 cup (125 mL) soy sauce
1/2 tsp (2 mL) ground pepper
Canola oil

Herbed Goat Cheese Dressing:
1 shallot, minced
2 tbsp (30 mL) chives
2 tbsp (30 mL) parsley
2 cloves of minced garlic
1/2 tbsp (7 mL) onion powder
1 lb (500 g) goat cheese
1 cup (250 mL) vegetable stock
1/4 cup (60 mL) whipping cream

Salad:
3 cups (750 mL) wild arugula
1/2 cup (125 mL) thinly sliced radish
Edible flowers, as garnish

Directions:
Marinade:
Combine all ingredients in a bowl, except canola oil, and whisk to mix. Place hanger steak in the marinade; cover and refrigerate overnight. Remove steak from marinade and pat dry; let sit at room temperature for 10 minutes. Heat a nonstick skillet over medium-high heat. Add 1 tbsp (15 mL) of canola oil to the skillet and heat until almost smoking. Place the steak in the pan; cook for 2 minutes a side or until desired doneness (medium rare is best). Remove steak from the pan and let it rest for 2 minutes.

Herbed Goat Cheese Dressing:
Combine all ingredients in a bowl and whisk until fairly smooth.

Salad:
Toss arugula and radishes together.

To Assemble:
Thinly slice hanger steak against the grain. Lay the slices on top of Salad and drizzle liberally with the Herbed Goat Cheese Dressing. Top with edible flowers and serve immediately.

Serves 4

Recipe by chef Geoff Rogers