Make Dig a Path thru the Snow to Your Grill for thins one!
Charred steak on the barbecue is a summer essential, but don't let that snow or cold outside stop you! Lets take this recipe to another level with the addition of crispy potato skins stuffed with fluffy mashed potatoes and an indulgent blue cheese dressing for the crunchy salad. Hanger steak, often known as onglet, is a slightly lesser-known cut but full of flavor. Ask your butcher for help if you don't see it!
Char Grilled Hanger Steak, Loaded Potato Skins, Baby Gem and Blue Cheese Salad
Serves 4
Total time: 1 hour 55 minutes, plus 1 hour brining
Ingredients
Hanger Steak
3 lb Hanger steak, cut into 4
Caramelized Onion Glaze
10 onions (small Vidalia)
3 1/2 oz of sugar
1 pint of water
Brine
3 oz of caster sugar
4 oz of sea salt
2 juniper berries, crushed
3 garlic cloves, crushed
1 bay leaf, torn
2 quarts of water
Potato Skins
4 Russet potatoes, medium sized, washed
9oz of coarse sea salt
2 oz of milk
6 tbsp of butter
1/4 oz of créme fraiche or heavy whipping cream
1/4 oz of chives, finely sliced (I use scissors)
2 pinches of salt
Pickling Syrup
1 cup of distilled vinegar
1 cup oz of sugar
1 cups pint of water
Blue Cheese Dressing
6 oz of Fourme d’Ambert (French Blue Cheese)
3 oz of Gorgonzola
1/2 cup of buttermilk
1/2 cup of sour cream
1/2 cup of mayonnaise
1/3 oz of garlic, crushed
Worcestershire sauce, to taste
Tabasco, to taste
salt
pepper
Crispy Onion Rings
1 large onion, sliced into 16 rings
1 pinch of paprika
seasoned flour
milk
sunflower oil, for deep frying
Baby Gem Salad
2 baby gem lettuces, halved and leaves separated
2 red radishes, finely sliced
2 spring onions, finely sliced
2 oz of pea shoots (if available other wise you can use watercress)
1 red onion, finely sliced
1 oz of blue cheese
Preheat the oven to 350°F.
Onion Glaze for the Steak
Wrap the onions in parchment paper and tin foil and place onto a tray. Roast in the oven for 1 hour and 30 minutes until completely soft/
Remove from the paper and foil and squeeze the onions to release their juices into the tray. Remove any outer skins from the onions and add 2 cups of the water to the tray. Cover with foil and return to the oven for a further 15 minutes.
Meanwhile, make a light caramel with the sugar and remaining 2 oz of water. Add about 2 cups of the onion juice from the tray to the caramel and reduce to a thick glaze consistency.
The Brine
Place the caster sugar, salt, juniper berries, garlic, bay leaf and water into a pan and heat until the salt and sugar have dissolved. Leave to cool. Once cooled, place the hanger (onglet) steak into the brine and leave for 1 hour.
Preheat the oven to 375°F
Potato Skins
Evenly spread the sea salt onto a tray and place the potatoes on top. Place in the oven for 45 minutes until cooked through. Discard the salt, cut each potato in half and scoop out the middle leaving empty skins.
Pass the removed potato through a sieve into a pan and add 4tbsp of the butter, crème fraiche, milk, chives and a little salt. Mix well and place into a piping bag and reserve to fill the skins, keeping warm.
We will get back to the potatoes right before you slice and serve the Hanger steak.
Pickling Syrup
Place all ingredients into a pan bring to the boil and reduce to a syrup.
Blue Cheese Dressing
Add the crushed garlic to the warm pickling syrup and infuse for 5 minutes. Place the rest of the ingredients into a blender with the garlic syrup. Puree for 2 minutes, then season with Worcestershire sauce, Tabasco and salt and pepper.
Crispy Onion Rings
Add a pinch of paprika to some seasoned plain flour in a shallow dish. Pour the milk into another shallow dish and dip the onion rings into the milk, drain slightly then coat with the flour. Deep fry at 284°F until golden brown, then leave to drain on paper towels.
The Salad
Mix the radish, spring onions, pea shoots and red onions together in a bowl. Place the baby gem leaves on serving boards or plates, topped with a good handful of the pea shoot salad. Crumble over the blue cheese and top with the crispy onion rings and blue cheese dressing.
Hanger Steak
Remove the steak from the brine and pat dry. Cook on a hot barbecue (or grill), turning every so often, for 3-4 minutes until the steak is charred and cooked to medium rare. Remove from the heat and leave to rest for a few minutes before brushing with the reserved onion glaze.
Back to the Potatoes
Melt the remaining butter and brush the inside of each shell with it. Season with salt, place back into the oven for 5-8 minutes until golden and crispy. Once golden, remove from the oven, pipe in the mashed potato and serve.
Slice the steak and serve with the salad and filled potato skins.
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