Primary Ingredients
3 German butterball potatoes (large size)
2 cups applewood smoking chips soaked in water for ½ hour • 1 tablespoon canola oil
3 tablespoons cream
3 tablespoons crème fraîche
2 tablespoons butter
1 bunch of chives, chopped, divided
¼ cup aged white cheddar cheese, shredded
2 tablespoons parmesan, grated finely, divided
1 teaspoon fresh marjoram, finely chopped
Salt and pepper to taste
6 8oz hanger steaks
1 teaspoon balsamic vinegar
½ teaspoon soy sauce
4 sprigs thyme
3 cloves garlic, crushed
1 tablespoon extra virgin olive oil
Primary Technique
- In a bowl large enough for all the hanger steaks, combine the balsamic vinegar, soy sauce, thyme, garlic, and olive oil. Whisk to emulsify.
- Place steaks in bowl, toss well to coat and place in refrigerator while you prepare the twice baked potatoes.
- Toss whole potatoes with canola and 1 tablespoon of kosher salt. Drain the wood chips and place in the smoking chamber of grill, light only the burner needed for smoking and place potatoes on rack o to the side of the direct heat for a ½ hour.
- Remove potatoes from grill. Place in 9×11 inch oven safe pan with ¼ inch of water on the bottom. Cover with aluminum foil and bake in oven for a ½ hour. Let cool.
- Cut potatoes in half, scoop out the inside. Mash the potatoes in a large bowl. Heat cream and bu er together and add to potatoes.
- Add crème fraîche, cheddar cheese, one tablespoon of parmesan, half of the chives and marjoram. Add salt and pepper to taste.
- Place potato mixture in pastry bag and pipe into potato skins. Sprinkle potatoes with remaining parmesan. Bake in a 350°F oven for 20 minutes. Garnish with the reserved chives.
- Turn grill to high, remove steaks from marinade and season with salt and black pepper. Place steaks on grill for 3 minutes.
- Turn a quarter turn, cook for 3 minutes and then turn over. Repeat on other side. Medium rare should take about 12-15 minutes. Let rest for 5 minutes before slicing and serving.
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