Hanger Steaks with Cabbage and Beet Salad
Ingredients
- 6 small red beets, trimmed
- 3 tablespoons canola oil, divided
- 4 cups packed shredded red cabbage
- ¼ cup Champagne vinegar
- 2 tablespoons prepared horseradish
- 1 tablespoon granulated sugar
- 3 ½ teaspoons kosher salt, divided
- 2 (10-to 12-ounce) hanger steaks (about 1 inch thick)
- 1 teaspoon black pepper, divided
- 1 cup labneh or full-fat plain Greek yogurt
- 2 ounces Bleu d'Auvergne cheese, crumbled, at room temperature
- Chopped fresh flat-leaf parsley leaves, for garnish
- Flaky sea salt, for garnish
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