recipes / pan-roasted hanger steak on toasted country bread
by NYC Editor, 12/03/2008
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- Pan-Roasted Hanger Steak on Toasted Country Bread
- Pan-Roasted Poussin with Kale, Creamed Corn, Scallion Wheat Pancake and Rosemary-Maple Chili sauce
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- Shrimp–Egg White Frittata with Fingerling Home Fries
- Stinging Nettles Soup with New Orleans Gulf Shrimp, Sorrel and Yogurt
- Tuna au Poivre with Caramelized Cauliflower, Bacon–Red Wine Sauce
- Warm Chocolate-Hazelnut Cake with Frangelico Cream
Restaurant: Porter House New York
Chef: Michael Lomonaco
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Two 1½-pound hanger steaks—trimmed, center nerve removed and each cut in 2 (see Note)
- Kosher salt
- Freshly cracked black pepper
- 2 tablespoons unsalted butter
- ½ cup finely sliced shallots
- ¼ cup balsamic vinegar
- ½ cup red wine
- 1 garlic clove, peeled
- 8 thick slices country bread
- In a large heavy-bottomed sauté pan or cast-iron skillet, heat 2 tablespoons of the olive oil over medium-high heat for 1 minute. Season the steaks with salt and pepper and add to the hot pan. Cook for 3 to 4 minutes per side for medium rare, turning only when the first side has charred to a deep charred color. Turn and cook the second side. When the steaks have cooked sufficiently, transfer them to a platter; set aside and keep warm.
- While the steaks are cooking, put the butter in a medium saucepot and heat for 30 seconds; add the shallots and cook for 5 minutes over medium heat, until the shallots have caramelized and are a golden color. Remove the pan from the heat, add the balsamic vinegar, then carefully return the pan to the stovetop and cook over medium heat for 2 minutes. Add the red wine and cook to reduce the wine by half. Turn off the heat and keep the shallot sauce warm.
- Cut the garlic clove in half and rub the cut end over the sliced country bread to season it. Brush the sliced bread lightly with the extra-virgin olive oil, place in a pre-heated oven, toaster or stovetop grill and toast the bread until it’s light golden in color. (This step may also be completed before the steaks have been cooked.)
- Place two slices of country bread on each of 4 plates. Slice the hanger steaks into ½-inch-thick slices and place the slices on the country bread; spoon some of the shallot sauce over each portion and serve.
Note: Hanger steaks, when trimmed of excess fat, will divide fairly evenly into 2 pieces each when the center nerve is removed, yielding two 8-ounce portions per hanger steak. For this recipe, 2 whole hanger steaks, trimmed and cut lengthwise in 2, will provide 4 portions of steak. Cook the steaks pan-roasted or on a grill for best results. Rare to medium-rare is the most desired cooking temperature for maximum flavor and juiciness without toughening—something that happens in the medium-well cooking range.
Homemade French Fries
- Canola, peanut or vegetable oil (for more robust flavor, add 50 percent beef lard or suet to the oil, if you dare)
- 3 pounds Idaho or russet potatoes, well washed and scrubbed
- Fill a fryer with the oil; preheat to 245°F.
- Either by hand or using a french-fry cutter, cut even fries that are ¼-inch-wide square and 5 to 6 inches long out of the potatoes; place them in a bowl of cold water as you work.
- When the fryer is hot and ready to cook, completely drain the fries from the water and pat thoroughly dry with paper towels. (This step is critical: water and salt are the enemies of frying oil. The fries can sit on paper towels for a few minutes, in a single layer, to air-dry if you’re not sure you’ve gotten all the water out.) Once the potatoes are dry, add just enough fries to the fryer basket to fill it halfway. (This will ensure even cooking without allowing the frying oil temperature to drop too much, which results in greasy fries.) This first fry is also called blanching, since it’s not meant to add any color. The fries will only be par-cooked and their color will only change from raw white to a slightly creamier color. The batch of fries is done when fries appear to be a more yellow-white than raw-white color, approximately 5 minutes. Remove the fries from the fryer, drain all the oil and spread out on paper towels to cool. Repeat until all the potatoes have been cooked.
- Once all the fries have been blanched, they will hold for several hours. Refrigerate them, covered, if you like, but do not freeze them.
- Just before serving, heat oil in the fryer to anywhere between 365°F and 385°F (you can use the first batch of oil again, but reuse it only once). Cook the fries in batches. Do not overload the fryer; each batch should fill the basket halfway. Fry each batch to a rich, golden-brown color. Cooking time will vary from 2 to 3 minutes a batch, depending on the fryer and the speed with which it reheats. For crispier fries, fry a bit longer. Drain and salt each batch as soon as it’s done; keep fries covered and warm while you fry the remaining batches.
- Serve the fries piping hot alongside the dish of your choice, or on their own.
Creamed Spinach with Bacon
- 4 ounces sliced bacon, cooked and crumbled
- 4 to 6 cups fresh spinach leaves, washed well in several changes of cold water
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- Fine sea salt
- Freshly ground black pepper
- Several scrapes of freshly grated nutmeg
- Heat a nonstick sauté pan over low heat. Add the bacon and cook until crispy, approximately 8 minutes. Use tongs to transfer the bacon to a paper towel–lined plate to drain. Once the bacon is cool enough to handle, crumble it into small bits and set aside. Reserve the bacon fat.
- Pour 2 inches of water into a vegetable steamer and bring to a simmer over medium heat. Add the spinach leaves to the steamer basket; cover and steam until cooked, approximately 2 minutes.
- Transfer the spinach to a colander to drain; let the spinach cool slightly.
- In a heavy-bottomed saucepan, heat the butter and 2 tablespoons of the reserved bacon fat over medium-high heat until it melts and begins to bubble. Whisk the flour into the butter and cook for 2 to 3 minutes.
- In a separate pot, heat the cream until it’s steaming but not boiling.
- Whisk the cream into the butter mixture and bring it to a boil over high heat. Immediately lower the heat and let simmer until thickened, 2 to 3 minutes.
- Add the spinach to the cream and cook for 5 minutes. Season to taste with salt, pepper and a few scrapes of nutmeg; stir in the bacon.
- Transfer the creamed spinach to a bowl and serve hot.
Serves: 4 as a side dish
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