Iceberg Babies® Wedge with Cuban Hanger Steak


8 servings


  • 4 Garden Hearts® Iceberg Babies®
  • 8 eight-ounce hanger steaks
  • 1 tbsp vegetable oil


  • 1 cupolive oil
  • 2 tbspred wine vinegar
  • 2cloves garlic, minced
  • 2 tbspdry mustard
  • 1/2 tspcayenne pepper
  • 1 tspsalt
  • 1/2 tspblack pepper, coarsely cracked
  • 2 tbspparsley, finely chopped


  • 2 cupplain low-fat yogurt
  • 1 cupcucumber, peeled, seeded and diced
  • 1 cupfresh cilantro, chopped
  • 4dashes of Tabasco
  • 2 tbspfresh lime juice
  • salt and pepper to taste


  • 1red onion, peeled, cut into thin slices
  • 3ripe avocados
  • 8sprigs of cilantro


  1. Cut off the Iceberg Babies® stem, rinse under cold water, and allow to drip dry completely.
  2. Combine dry rub ingredients. Place hanger steaks in zip-lock bag, add the rub and toss lightly. Leave steaks and seasoning in the bag for 6 to 8 hours to allow seasoning to penetrate the meat.
  3. Blend dressing ingredients in food processor, using a pulsing motion, just until cucumber is finely chopped. Season with salt and pepper and transfer to small bowl. Cover and chill up to one hour. (Makes 3 cups.)
  4. Heat a large, heavy-bottomed saut pan or skillet over high heat and add vegetable oil. When hot, place steaks carefully into the pan and brown evenly, turning as needed until they’re done. Six minutes total will yield a medium-rare steak. (Remember the steaks will continue cooking while they rest.) Transfer steaks to a heated serving dish and set them aside in a warm place while finishing the salad
  5. To serve, cut each head of Iceberg Babies® into 6 wedges and place 3 on each plate; drizzle generously with dressing. Slice each steak on the bias into 1/4-inch slices and place them in front of the Iceberg Babies® wedges
  6. Halve the avocados, pit and slice into a fan, and place next to the steak. Separate onion slices into rings and sprinkle them over the lettuce and meat
  7. Garnish with sprigs of cilantro

The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine.

Recipe by: Beat Giger
CEC, AAC, Corporate Chef Pebble Beach Resorts; , Pebble Beach, CA