Hanger Steak with Charmoula - Cranberry Beans

Method

• In a large saucepan, combine the beans with the thyme and 2 of the garlic cloves.
• Cover with water and simmer over moderate heat until the beans are just tender, about 25 minutes.
• Season with salt and black pepper and let cool slightly in the liquid.
• Meanwhile, in a food processor, combine the parsley, cilantro and the remaining garlic clove and pulse until chopped.
• Add the lemon juice and 1/2 cup of the olive oil and puree until smooth.
• Scrape the charmoula into a bowl.
• Stir in the ground coriander and cumin and season with salt and black pepper.
• In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering.
• Add the oyster mushrooms, season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, about 10 minutes.
• Drain the beans; discard the thyme and garlic.
• Add the beans and beef broth to the mushrooms and cook over moderate heat until the liquid has nearly evaporated, about 15 minutes.
• Keep warm.
• Meanwhile, heat a grill pan.
• Generously season the steak with salt and black pepper and brush with olive oil.
• Brush the peppers with oil.
• Grill the steak, turning occasionally, until lightly charred all over and medium-rare within, 10 to 12 minutes.
• Transfer the steak to a work surface and let rest.
• Grill the sliced peppers until softened and lightly charred, about 5 minutes.
• Slice the steak across the grain and serve with the cranberry beans, mushrooms, grilled peppers and charmoula.