"Onglet" is Fronch for hanger steak.
Dec. 23rd, 2007 11:48 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe, courtesy of Mr. Bourdain: Salade d'onglet.
12 oz hanger steak, cut into 1.5 oz pieces
Marinade:
1/2 ounce fresh ginger, grated
2(+) garlic cloves, finely chopped (Bourdain sez: "if you use a garlic press, you shall surely burn in Hell." I guess I already knew that.)
4 T soy sauce
Sauce:
salt & pepper
2 T butter
1/3 cup white wine
1/4 cup chicken stock
2 tsp soy sauce
1/8 oz fresh ginger, grated
1(+) garlic clove, thinly sliced
1 sprig parsley, chopped
Salad:
4 oz mesclun (I used a combination of escarole and arugula. Aruuuugula.)
2 shallot, thinly sliced
1/4 cup vinaigrette (below)
Vinaigrette (this makes more than needed above):
1/2 cup red wine vinegar
1(+) garlic clove, crushed
salt & pepper
1 tsp Dijon mustard
1 cup olive oil
Place the meat in a deep bowl. Add the marinade and refrigerate for 2-3 hours or overnight.
Make the vinaigrette: in a mixing bowl, combine vinegar, garlic, and salt & pepper to taste. Let sit 30 minutes, then remove the garlic (if desired - I don't) and discard. Add the mustard and slowly whisk in the oil until the mixture is emulsified. Set aside.
Remove the meat from the marinade and pat dry. Season lightly with salt & pepper (the soy adds a lot of salt). Place a saute pan over high heat and add 1 T butter. When the butter has foamed and subsided, add the meat. Work in batches if needed to avoid overcrowding the pan. Sear 3 minutes on each side; set aside on a plate.
Over high heat, stir in the wine while scraping the bottom with a wooden implement to deglaze. Cook until the pan is almost dry, then add the stock and soy and reduce by half. Add the remaining ginger and garlic and cook for 30 seconds, then whisk in the remaining butter. Return the meat to the pan and cook for about a minute. Sprinkle with the chopped parsley and remove from the heat.
Place the greens in a salad bowl and add the shallot. Season with salt & pepper and add the vinaigrette. Toss well and arrange the salad in the middle of a serving platter. Arrange the meat around the salad and drizzle with the sauce. Serve immediately.
What worked: It was relatively easy and fairly tasty. I wonder what the bistros used before soy sauce became easily available and culturally acceptable - red wine?
What didn't: I didn't cut the meat small enough. Otherwise it was fine.
Will I make it again? Probably, though not often. We don't generally eat steak salads.
What I'm reading: David Anthony Durham, Acacia
12 oz hanger steak, cut into 1.5 oz pieces
Marinade:
1/2 ounce fresh ginger, grated
2(+) garlic cloves, finely chopped (Bourdain sez: "if you use a garlic press, you shall surely burn in Hell." I guess I already knew that.)
4 T soy sauce
Sauce:
salt & pepper
2 T butter
1/3 cup white wine
1/4 cup chicken stock
2 tsp soy sauce
1/8 oz fresh ginger, grated
1(+) garlic clove, thinly sliced
1 sprig parsley, chopped
Salad:
4 oz mesclun (I used a combination of escarole and arugula. Aruuuugula.)
2 shallot, thinly sliced
1/4 cup vinaigrette (below)
Vinaigrette (this makes more than needed above):
1/2 cup red wine vinegar
1(+) garlic clove, crushed
salt & pepper
1 tsp Dijon mustard
1 cup olive oil
Place the meat in a deep bowl. Add the marinade and refrigerate for 2-3 hours or overnight.
Make the vinaigrette: in a mixing bowl, combine vinegar, garlic, and salt & pepper to taste. Let sit 30 minutes, then remove the garlic (if desired - I don't) and discard. Add the mustard and slowly whisk in the oil until the mixture is emulsified. Set aside.
Remove the meat from the marinade and pat dry. Season lightly with salt & pepper (the soy adds a lot of salt). Place a saute pan over high heat and add 1 T butter. When the butter has foamed and subsided, add the meat. Work in batches if needed to avoid overcrowding the pan. Sear 3 minutes on each side; set aside on a plate.
Over high heat, stir in the wine while scraping the bottom with a wooden implement to deglaze. Cook until the pan is almost dry, then add the stock and soy and reduce by half. Add the remaining ginger and garlic and cook for 30 seconds, then whisk in the remaining butter. Return the meat to the pan and cook for about a minute. Sprinkle with the chopped parsley and remove from the heat.
Place the greens in a salad bowl and add the shallot. Season with salt & pepper and add the vinaigrette. Toss well and arrange the salad in the middle of a serving platter. Arrange the meat around the salad and drizzle with the sauce. Serve immediately.
What worked: It was relatively easy and fairly tasty. I wonder what the bistros used before soy sauce became easily available and culturally acceptable - red wine?
What didn't: I didn't cut the meat small enough. Otherwise it was fine.
Will I make it again? Probably, though not often. We don't generally eat steak salads.
What I'm reading: David Anthony Durham, Acacia
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no subject
Date: 2007-12-23 10:35 pm (UTC)no subject
Date: 2007-12-23 11:42 pm (UTC)too much effort to prevaricate at the moment.
Hanger steak (http://en.wikipedia.org/wiki/Hanger_steak) is a toughish cut of beef that's traditionally used in Fronch bistros for steak frites, among others.