Paul Callahan of the Herb Lyceum (Photo: Susanna Bolle)

One of the great pleasures of summer is the wide variety of fresh herbs that are available at farmers markets — or, perhaps, in your own garden or window box.

Not surprisingly, at the Herb Lyceum restaurant in Groton, Chef Paul Callahan has a fantastic selection of herbs at his disposal. He uses everything from more unusual herbs, like Vietnamese coriander , to a seemingly endless variety of basil, mint, tarragon, thyme, and more in his cooking. His creates his menus, which change monthly, with an eye to using the best local, seasonal ingredients.

His Curry Rubbed Hanger Steak with Fresh Herb and Tomato Salsa is a case in point. It’s a great summer dish. If you haven’t had hanger steak before, it’s an elegantly flavored cut that used to be known as “the butcher’s cut,” since it was what the butcher himself took home at the end of the day. It’s also a bit of a bargain in terms of its price, although, since there’s only one hanger steak per cow, it can be a little hard to find. If you can’t get a hanger steak, flank steak is a fine substitute.

This recipe works equally well in the sauté pan or on the grill. I made it myself on the grill and the fire adds an extra element of smokiness to the curry rub that is quite special. Get the recipe after the jump.

Curry Rubbed Hanger Steak with Tomato Salsa (Photo: Susanna Bolle)

Curry Rubbed Hanger Steak with Cilantro, Basil, Mint, and Tomato Salsa

The Hanger Steak

¼ cup curry powder
1 tbsp cayenne pepper
¼ cup ground coriander
¼ cup cumin
1 lb hanger steak
salt for seasoning
white pepper for seasoning
½ cup canola oil
2 tbsp butter

Instructions

1. Blend first 4 spices and sprinkle spice blend on both sides of the steak
2. Let the steak marinate in the refrigerator for 1 hour
3. Season the steak with salt and white pepper
4. Heat ½ cup oil in pan over high heat
5. Add steak to sear
6. After about 1 minute, add butter into pan.
7. Allow it to cook 1 more minute, while basting the top of meat with fat (constantly spooning liquid over top)
8. Flip to sear other side for another 2 minutes, continuing to baste
9. Remove meat from pan to paper towel-lined plate and allow to rest a few minutes before slicing
10. To serve, slice against grain and serve as is or topped with the salsa

Tomato Salsa with Fresh Herbs

3 large tomatoes, peeled, seeded & diced
10 cherry tomatoes
juice of 1 lime
2 tbsp ginger, peeled & finely chopped
1 tbsp soy or ponzu sauce
¼ cup cilantro, gently chopped
¼ cup basil, gently chopped
¼ cup mint, gently chopped
1 tbsp chives, cut into 1-inch pieces
salt & white pepper for seasoning

Instructions

1. Peel, seed and chop tomatoes and place in large bowl
2. With the back of a spoon, peel and finely chop ginger
3. Add lime juice, red onion and soy or ponzu sauce
4. Fold in fresh herbs, season with salt and white pepper
5. For the best flavor, allow salsa to sit overnight in the refrigerator

Chef Callahan says the salsa also works well with fish or chicken, or can be eaten on its own with chips.