YIELD: 4-6 servings

For the tomato and avocado salad:
2 pints fresh cherry tomatoes, cut in half
3 avocados, cleaned and cut into slices
1 bunch cilantro, roughly chopped
2 cloves garlic, chopped
salt and fresh ground pepper, to taste
3 Tbsps. extra virgin olive oil
2 Tbsps. white balsamic vinegar

For the steak:
3 cloves garlic, chopped
1 ½ tsps. fresh ground black pepper
kosher salt, to taste
2 (1 ½ lb. each) hanger steaks, fully trimmed, cut in half lengthwise
olive oil, as needed

1.    For the avocado and tomato salad: In a medium size bowl whisk together the olive oil, vinegar and garlic then add tomatoes, avocados and chopped cilantro; gently toss. Season with salt and fresh pepper to taste.
2.    Rub the trimmed hanger steaks with garlic and pepper. Refrigerate 2-3 hours or overnight to develop flavor. Preheat grill to high, clean then rub the grill with olive oil. Salt steaks to taste then place on grill.
3.    Grill on each side for 3-4 minutes for medium rare or an internal temperature between 125°F to 135°F. Do not cook above or below medium rare. Remove from grill, let rest 10 minutes, slice against the grain. Arrange slices on plate and top with avocado and tomato salad.

Photo and recipe: Chad Liscko, Lehigh University