Rachael Ray's Hanger Steak with Scallions & Lime with Anda Bhurji (Indian-Style Scrambled Eggs)
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Rachael Ray's Hanger Steak with Scallions & Lime with Anda Bhurji (Indian-Style Scrambled Eggs)

This is a high-protein, big-flavor meal great at any hour of day or night.



  • 2 lb. hanger steak, vein removed (ask your butcher to do it), or flank steak

  • 2 large cloves garlic, halved

  • Salt and coarsely ground black pepper

  • About 2 tbsp. Worcestershire sauce

  • About 2 tbsp. fresh thyme leaves, chopped

  • About 2 tbsp. safflower oil or other mild-flavor oil, plus more for drizzling

  • 1 bunch scallions, roots and frayed tops trimmed, halved crosswise

  • 2 limes, halved


  • 2 tbsp. olive oil

  • 1 small white onion, finely chopped

  • 1 jalapeño chile or 2 small serrano chiles, seeded and finely chopped

  • 1/2-inch piece of fresh ginger, peeled and finely chopped or grated

  • 2 large cloves garlic, grated or finely chopped

  • ½ tsp. each ground cumin and turmeric

  • ½ tsp. brown mustard seeds or dry mustard

  • Salt and pepper

  • 2 tomatoes on the vine, seeded and chopped

  • 2 tbsp. cold butter

  • 8 eggs

  • Fresh cilantro leaves, for garnish

  • Garlic naan brushed with butter or charred roti (unleavened Indian flatbread), for serving


  • Step 1

    For the steak, cut the meat into 4 equal portions. Starting from the thicker side of each piece, slice the meat horizontally in half; be careful not to cut through to the opposite side. Open the meat like a book and, if needed, use a meat mallet to make the steaks an even thickness. Rub the meat with the cut sides of the garlic; season with salt and pepper. Douse with the Worcestershire. Rub with the thyme.

  • Step 2

    Heat a cast-iron griddle or skillet over medium-high to high. Add the oil, about two turns of the pan, then the steaks. Cook for 3 to 4 minutes. Flip and cook for about 3 minutes more for medium-rare or 5 minutes more for medium to medium-well. Transfer to a cutting board and let rest for 10 minutes. Add a drizzle of oil to the griddle. Add the scallions and limes, cut-side down. Cook, turning the scallions occasionally, until the scallions are charred in spots and the limes are browned, about 3 minutes. 

  • Step 3

    For the eggs, heat a large nonstick skillet over medium-high. Add the oil, two turns of the pan. Add the onion, chile, ginger, and garlic. Cook, stirring often, until softened, 2 to 3 minutes. Add the spices; season with salt and pepper. Stir until the spices are toasted, about 1 minute. Add the tomatoes. Toss until heated through, about a minute more. Push the vegetables to the sides of the pan. Place 1 tbsp. butter in the center of the pan. In a medium bowl, beat the eggs until blended. Cut the remaining 1 tbsp. butter into small pieces and add to the eggs. Pour the eggs into the center of the pan; season. Scramble the eggs until just set. Mix the eggs into the vegetables in the pan. 

  • Step 4

    Slice the steak against the grain. Squeeze the lime halves on top. Top with the scallions and cilantro. Serve the eggs and naan with the steak.

  • Step 5

    If I have time, I love to serve this with my Curry Fried Green Tomatoes.

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