ALL RECIPES

Spring Onion Chimichuri Hanger Steak with Carrot-Coriander Puree

Pair with Cabernet Sauvignon

Primary Ingredients

2.5 lbs of hanger steak
2 Tablespoons of grapeseed or canola oil
Salt and pepper to taste
3 sprigs thyme
1 clove of garlic, smashed
3 Tablespoons of butter

Primary Technique

Preheat oven to 325F
Let steaks come to room temperature before cooking approx. 30-40 minutes
Season with salt and pepper to your liking and heat up oil over high heat until hot and almost smoking
Add steaks and cook 2-3 minutes preside until caramelized
Transfer to the oven for approx. 5 minutes or until internal temperature reaches 125F for medium rare
Remove from oven and place on burner turned to medium-low
Add garlic thyme and butter and baste steaks with butter for 1 minute
Remove for pan and rest for 7 minutes before slicing

Carrot-Coriander Puree Ingredients

1.5 lbs. of peeled carrots cut into 1-inch pieces
1.5 oz of butter
½ teaspoon ground cumin

Carrot-Coriander Puree Technique

Place carrots in saucepan and cover with cold water
Bring to a boil over medium-high heat, turn to a simmer and simmer until soft when poked with a fork
Strain carrots; reserve cooking liquid
Add carrots and butter to blender and blend until smooth, add cooking liquid ¼ cup at a time to blend and achieve desired consistency
If desired, strain through mesh strainer for smoother texture.
Season to taste with salt and pepper
Keep hot or chill down and reheat when ready to cook steaks (can be made a day ahead of time)

Spring Onion Chimichurri Ingredients

2 tablespoons of olive oil
1 cup of spring onions; bulbs from the bottom, cut into ¼ inch quarter moons
¼ cup of chopped parsley
2 teaspoons of oregano
¼ teaspoon of minced garlic
¼ teaspoon of lemon zest
1 tablespoon of minced capers
½ teaspoon of red wine vinegar
¼ cup of extra virgin olive oil
Salt and pepper to taste

Spring Onion Chimichurri Technique

In a sauté pan heat up 2 tablespoons of olive oil over medium heat until hot and add spring onions, sweat until soft and translucent. Should take 3-4 minutes and stir frequently.
Transfer to a mixing bowl and allow to cool at room temperature for 10 minutes. Add the remainder of the ingredients and season to taste with salt and pepper. (can be made the day before and served at room temperature)