Posts Tagged ‘steak’

Hanger Steak with Mushrooms and Red Wine Sauce

Hanger steak is a flavorful cut of beef and when paired with a decadent red wine sauce, oyster and cremini mushrooms, alongside roasted brussel sprouts and oven roasted fingerling potatoes, this recipe can easily become a fantastical food legend.

Hanger Steak with Mushrooms and Red Wine Sauce

by Bon Appetit

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6″ sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

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A Flavorful Bounty: Wagyu Hanging Steak with Summer Chioggia Beet Salad

The glorious Bellingham Farmer’s Market, located in the historic downtown district, is a pleasant surprise chalk full of local produce stands, cheese makers, and bakeries.  Most farmers’ markets consist of arts and crafts, and while I enjoy those as well, I attend a farmer’s market for the beautiful, local, seasonal produce that makes my mouth water and churns the creative recipe juices hidden in the depths of my mind.

Drawn to the mesmerizing beauty of the Chioggia beets, otherwise known as striped beets, I immediately began to contemplate creative recipes that would compliment this bounty.

Beets, a hearty root vegetable, typically remind me of autumn; to be more precise, pickled beets served at Thanksgiving.  While I do enjoy anything that is pickled or doused in vinegar, I settled on creating a light, summer beet salad.

I served this delicious salad with Waygu beef hanging steak that was marinated in a simple mixture of course ground Dijon mustard, salt, pepper, and crushed red chili flakes, then grilled for 7 minutes on each side.  My husband and I prefer our meat more on the rare than medium rare side, so if you prefer the standard medium rare I would recommend grilling a 1-pound hanging steak for approximately 8-1/2 minutes on each side.  Keep in mind due to the meat grain running lengthwise, the steak will shrink considerably.  Let the steak rest for approximately 4-5 minutes before slicing it across the grain.

I roasted Yukon gold potatoes and asparagus to round out this simple, flavorful, locally grown meal.

Summer Chioggia Beet Salad

8 Chioggia Beets

Beet Greens

1 orange, segmented

2 tsp. orange zest, freshly grated

1/8 cup extra virgin olive oil

¼ cup red wine vinegar

Salt

Pepper

Preheat oven to 350 degrees.

Wrap beets individually in aluminum foil, bake for approximately 1 to 1-1/2 hours until easily pierced by a knife.  Alternatively boil beets for approximately 20 minutes until easily pierced.

Remove beets, cool, and peel skin.  Slice beets approximately 1/8” thick, with the grain. Chop beet greens, set aside.  Bring approximately 3 cups water to a boil.  Submerge beet greens for approximately 2 minutes. Drain. Using a paper towel, squeeze remaining water from beet greens.

Place orange zest, olive oil, vinegar, salt, and pepper in a bowl and whisk.  Place sliced beets, segmented orange (skin and pith removed), and beet greens in a bowl.  Pour the olive oil mixture over the top, toss, and let sit to room temperature (approximately 30-45 minutes).

What would you do-oo-oo, for some surf and turf?

Leftover Dungeness Crab is heavenly but what better way to celebrate the celestial crab with a seared Wagyu tenderloin topped with lightly buttered crab, accompanied by roasted potatoes, and hominy spoonbread.  Who knew something so decadent and rich could be so simple to prepare at home.

The Whiskey Marinade was perfect.  The addition of brown sugar created succulent seared marks from the cast iron skillet on the beef, sealing in the juices.  I always bring beef to room temperature because it is far easier to cook perfect steaks.  Having the steaks rest at room temperature an hour before grilling and then grilling four minutes on each side created a beautiful medium-rare, more rare than medium, which I personally prefer.

Whiskey-Marinated Tenderloins

Cooking Light

Lorrie Hulston Corvin

1/4 cup bourbon

2 tablespoons dark brown sugar

1 tablespoon Worcestershire sauce

1/2 teaspoon ground cumin

3 garlic cloves, minced

10 (4-ounce) beef tenderloin steaks, trimmed (1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cooking spray

Combine first 5 ingredients in a large zip-top plastic bag. Add beef to bag; seal. Marinate in refrigerator at least 2 hours, turning bag occasionally.

Remove beef from bag; discard marinade. Sprinkle beef evenly with salt and pepper. Heat a large cast-iron grill pan over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes on each side or until desired degree of doneness.

Hominy Spoonbread

Cooking Light

Lorrie Hulston Corvin

Cooking spray

1 1/2 cups diced onion (about 1 large)

4 garlic cloves, minced

3 (15.5-ounce) cans golden hominy, rinsed and drained

1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened

1/4 cup (2 ounces) fat-free cream cheese, softened

3 cups 1% low-fat milk

1/2 cup egg substitute (or 2 additional eggs)

2 large eggs

1 tablespoon sugar

1/2 teaspoon hot sauce

1/4 teaspoon salt (I would add at least 3/4 teaspoon salt as I felt it was lacking with only 1/4)

1/4 teaspoon freshly ground black pepper

Preheat oven to 350°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes or until golden. Set aside.

Place hominy in a food processor; process 1 minute or until finely ground.

Combine cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add milk, egg substitute, and eggs; beat well. Add hominy, sugar, hot sauce, salt, and pepper; stir well. Stir in onion mixture. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 350° for 1 hour or until set.  (I had to bake mine for about 1 hour and 20 minutes.)

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