Make You Have to Try This!!!
Charred steak on the barbecue is a summer essential, and this recipe takes it to a whole other level with the addition of crispy potato skins stuffed with fluffy mash 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. Go for good quality meat to get the most out of this summer feast. Skirt steak would work well with this recipe as well!
Chargrilled Hanger Steak, Loaded Potato Skins, Baby Gem and Blue Cheese Salad
Serves 4
Total time: 1 hour 55 minutes, plus 1 hour brining
Ingredients
Beef
3 lb of Hangar steak, cut into 4 even pieces
Caramelized Onion Glaze
10 onions
1/2 cup of sugar
2 cups of water
Brine
4 oz of sugar
4 oz of sea salt
2 juniper berries, crushed
3 garlic cloves, crushed
1 bay leaf, torn
1 quart of water
Potato Skins
4 russet, medium sized, washed
9 oz of coarse sea salt
1/4 cup of milk
4 tbsp of butter
1/4 cup of créme fraiche or full fat fresh sour cream
1/4 oz of chives, finely sliced
2 pinches of salt
Pickling Syrup
1 cup of distilled vinegar
1 cup of sugar
1 cup of water
Blue Cheese Dressing
6 oz of Fourme d’Ambert. Stilton works very well here as well.
3 oz of Gorgonzola
4 oz of buttermilk
3 oz of sour cream
3 oz of high quality 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
1 red onion, finely sliced
1 oz of blue cheese
Preparation
Preheat the oven to 350°F.
Onion Glaze
Wrap the onions in parchment paper and tin foil and place onto a roasting pan. 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 roasting pan. Remove any outer tough skins from the onions, place them back in the pan and add 2 cups of the water. Cover with foil and return to the oven for a further 15 minutes.
Meanwhile, make a light caramel with 1/2 cup sugar and about 1 oz of water. Stir on medium heat until the sugar has dissolved and turned to a light nutty color. Add about 2 cups of the onion juice from the pan to the caramel and reduce to a thick glaze consistency.
Brine
Place the sugar, salt, juniper berries, garlic, bay leaf and water into a pan and heat until the salt and sugar have dissolved. Let cool. Once cooled, place the hanger (onglet) steak into the brine and leave for 1 hour.
Potato Skins
Preheat the oven to 375°F.
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 4 tbsp of butter, crème fraiche or sour cream, milk, chives and a little salt. Mix well and place into a piping bag and reserve to fill the skins, keeping warm.
Melt the remaining butter and brush the inside of each shell with it. Season with salt, place back into the oven for 5-8 mins until golden and crispy. Once golden, remove from the oven, pipe in the mashed potato and keep warm.
Pickling Syrup
Place all ingredients into a pan bring to the boil and reduce to a syrup.
Blue Cheese Sauce
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. Blend on high speed 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 and let drain on paper towels.
Steak
When nearly ready to serve, remove the steak from the brine and pat dry. Cook on a hot barbecue (or grill pan), turning every so often, for 3-4 minutes until the steak is charred and cooked to medium rare. Remove from the heat and let rest for a few minutes before brushing with the reserved onion glaze.
The Salad
Mix the radish, spring onions, pea shoots and red onions together in a bowl.
Plating/Presentation
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. Slice the steak and serve with the salad and filled potato skins.
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