Hanger Steak With Shallots And Jerusalem Artichokes Food

HANGER STEAK WITH SHALLOTS AND JERUSALEM ARTICHOKES

Steps:

• Roasted Shallots
• Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8-10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10-20 minutes.
• Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).
• When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.
• Purée:
• Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10-12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.
• Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.
• Steak and Assembly:
• Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8-10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5-10 minutes before slicing.
• Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.

ROAST HANGER STEAK, PORT WINE AND SHIITAKE MUSHROOM WITH ROAST SHALLOTS

Steps:

• For the steak: Trim fat and silver skin from steak.
• For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
• Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
• For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS

Steps:

• Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
• Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
• Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
• Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
• Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

JERUSALEM ARTICHOKE PANCAKES

Steps:

• Peel artichokes and place in bowl of water mixed with lemon juice as you work.
• In large skillet, melt butter and cook shallots over medium heat for about 2 minutes or until softened but not browned.
• Meanwhile, in medium bowl, beat eggs and stir in parsley, salt and pepper. Stir in shallots.
• Using fine grater or grating attachment of food processor, grate artichokes; immediately stir into egg mixture. (If grating by hand, grate artichokes back into bowl of acidulated water so they will not darken. Drain well in sieve, then dry well by squeezing in tea towel.).
• In skillet, heat half the oil. For each pancake, spoon about 2 tablespoons of batter into skillet, leaving at least 1 inch between pancakes. Flatten with spatula and cook over medium heat until golden and crisp, 3 to 4 minutes on each side. Place on hot platter and keep warm in 250°F oven. Add more oil to skillet as necessary when cooking remaining pancakes. Serve with sour cream. Makes 6 to 8 pancakes.
• Canadian Living Everyday Cookbook.
• NOTE: Jerusalem artichokes are tubers and have a potato-like texture often recommended as a potato substitute for diabetics. Just as with potatoes, they can be baked, boiled, steamed, fried, and stewed. However, they will cook faster than potatoes and can easily be turned to mush in a matter of minutes if you do not monitor them closely. Keep your eye on them and remove them from the heat source as soon as you can easily pierce them with a skewer.
• They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control. High in iron, potassium and thiamine, low-fat sunchokes also feed the healthy bacteria (lactobacilli) in the intestinal tract.

HANGER STEAK WITH SHALLOTS

Steps:

• Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
• Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
• Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.