Primary Ingredients
2.5 lbs of hanger steak
2 Tablespoons of grapeseed or canola oil
Salt and pepper to taste
3 sprigs thyme
1 clove of garlic, smashed
3 Tablespoons of butter
Primary Technique
- Preheat oven to 325F
- Let steaks come to room temperature before cooking approx. 30-40 minutes
- Season with salt and pepper to your liking and heat up oil over high heat until hot and almost smoking
- Add steaks and cook 2-3 minutes preside until caramelized
- Transfer to the oven for approx. 5 minutes or until internal temperature reaches 125F for medium rare
- Remove from oven and place on burner turned to medium-low
- Add garlic thyme and butter and baste steaks with butter for 1 minute
- Remove for pan and rest for 7 minutes before slicing
Carrot-Coriander Puree Ingredients
1.5 lbs. of peeled carrots cut into 1-inch pieces
1.5 oz of butter
½ teaspoon ground coriander
Carrot-Coriander Puree Technique
- Place carrots in saucepan and cover with cold water
- Bring to a boil over medium-high heat, turn to a simmer and simmer until soft when poked with a fork
- Strain carrots; reserve cooking liquid
- Add carrots and butter to blender and blend until smooth, add cooking liquid ¼ cup at a time to blend and achieve desired consistency
- If desired, strain through mesh strainer for smoother texture.
- Season to taste with salt and pepper
- Keep hot or chill down and reheat when ready to cook steaks (can be made a day ahead of time)
Spring Onion Chimichurri Ingredients
2 tablespoons of olive oil
1 cup of spring onions; bulbs from the bottom, cut into ¼ inch quarter moons
¼ cup of chopped parsley
2 teaspoons of oregano
¼ teaspoon of minced garlic
¼ teaspoon of lemon zest
1 tablespoon of minced capers
½ teaspoon of red wine vinegar
¼ cup of extra virgin olive oil
Salt and pepper to taste
Spring Onion Chimichurri Technique
- In a sauté pan heat up 2 tablespoons of olive oil over medium heat until hot and add spring onions, sweat until soft and translucent. Should take 3-4 minutes and stir frequently.
- Transfer to a mixing bowl and allow to cool at room temperature for 10 minutes. Add the remainder of the ingredients and season to taste with salt and pepper. (can be made the day before and served at room temperature)
