Grilled Hanger Steak with Potato Roesti

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hangersteak.jpgGrilled Hanger Steak with Potato Roesti, Charentais Carrots, and Cabernet Reduction

This recipe comes from our Executive Chef, Kelly McCown, to pair with the newly released 2002 Rubicon.  Like skirt steak, it is full of flavor but requires careful preparation to remain tender.   A Cabernet reduction provides a simple and elegant backdrop that will pair beautifully with the 2002 Rubicon.

Serves 4

Ingredients for Steak
  • 4 each 8 ounce Hanger Steaks
  • 4 teaspoons olive oil
  • Kosher salt and fresh ground white pepper
Ingredients for Potatoes
  • 1 pound Idaho potatoes, peeled
  • Kosher salt
  • Fresh ground white pepper
  • 1 tablespoon duck fat
Ingredients for Carrots
  • ¾ pound Charentais carrots, peeled and trimmed, cut into ½ inch coins
  • ½ cup heavy cream
  • Sugar
  • Kosher Salt
  • Fresh ground white pepper
Cabernet Sauce

Yield: 32 ounces

  • 1 ounce olive or canola oil
  • ¾ pound beef trim from Hanger Steak
  • ¼ pound shallots, peeled and sliced
  • ¼ bunch leek whites, washed and cut into ½ inch dice
  • 2 ounces carrots, peeled and cut into ½ inch dice
  • 1 clove crushed garlic
  • ¾ bottle Cabernet
  • 1/3 cup Cabernet wine vinegar
  • ¼ cup ruby red port, Sandeman if you have it
  • 2 ½ pints veal stock
  • 1 teaspoon fresh thyme
  • 1 bay leaf
  • 5 black peppercorns
  • Kosher salt and fresh ground white pepper

Preparation

For sauce:  In pan on medium-high heat, heat oil to smoking point.  Pat beef dry and season lightly with kosher salt and fresh ground white pepper.  Sear beef in single layer until brown.  Turn to brown other side.  Remove meat and drain away oil.  Add fresh oil and add vegetables, browning lightly.  Add ½ of wine vinegar and port, reduce to syrup.  Add 1 1/2 pints of the veal stock and reduce to syrup.  Add the rest of the veal stock, herbs, and peppercorns and simmer, skimming away impurities to light sauce consistency.  Strain sauce through a fine strainer, gently pushing out liquid.  Then, strain through a fine chinois with a triple layer cheesecloth.  Strain until clear.  Set aside and keep warm for service.

For carrots:  Combine cream and carrots in a pot.  Bring to a boil then simmer until carrots are tender.  Strain excess cream and reserve.  Place carrots in blender and puree until smooth as silk with a little of the cooking cream.  Taste puree, season with pinch of sugar, salt and pepper.  Keep warm.

For potatoes:  Shred potatoes on medium teeth of mandolin.  Squeeze the potatoes in a towel to remove as much moisture as possible.  Season generously with salt and pepper.  In a small sauté pan, heat 1 tablespoon oil and add potatoes.  Press down evenly so you have about ¾ inch of potatoes in the pan.  Let brown on one side and flip over to continue browning.  Place in 350 degree oven and cook until crisp on both sides and cooked inside.  Keep warm.

For steak:  Brush steak with oil, season with salt and fresh ground white pepper.  Grill steak to desired temperature, let rest a few minutes.  Brush lightly with oil, cut on one, long bias and season inside with salt and pepper.  Blot off any blood before service.

For service:  Place steak on plate, then carrot puree.  Lean potato roesti against steak and top beef with Cabernet reduction.  Serve with the 2002 Rubicon

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