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Hanger Steak with Shallots and Jerusalem Artichokes

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Hanger Steak with Shallots and Jerusalem ArtichokesGentl & Hyers

The vinegared shallots and fresh herbs cut through the richness of the steak.

Ingredients

Makes 4 servings

Roasted Shallots

2 tablespoons unsalted butter
1 pound shallots, peeled, roots left intact
1/4 teaspoon coarsely ground black pepper
1 teaspoon kosher salt, plus more
2 tablespoons plus 1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon finely chopped Fresno chile

Purée

1 pound Jerusalem artichokes (sunchokes), cut into 1/2" pieces
Kosher salt
3 tablespoons heavy cream
1 tablespoons unsalted butter
3 tablespoons olive oil

Steak and Assembly:

1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
Kosher salt
2 lemons, halved
Olive oil
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves with tender stems
2 tablespoons fresh mint leaves
2 tablespoons torn fennel fronds

Preparation

  1. Roasted Shallots

    Step 1

    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.

    Step 2

    Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).

    Step 3

    When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.

  2. Purée:

    Step 4

    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.

    Step 5

    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.

  3. Steak and Assembly:

    Step 6

    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.

    Step 7

    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.

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  • Outstanding! I used a can of artichoke hearts and mixed herbs. It was delicious.

    • dlaskin

    • Basking Ridge, NJ

    • 8/8/2016

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