Hanger Steak by Chef James Phelan

11/20/2013

As you all know, I am ever the fan of great food especially when it comes from one of my favorite chefs. I'm thrilled to have Chef James W Phelan of J. William Culinary (whom I previously reviewed here). Today he shares with us how to expertly prepare a mouthwatering hanger steak, all from the comfort of your own home. Brush up on your skills and impress your friends. You can send your regards to Chef Jay.  

Chef James Phelan shares his secrets with the A-list
Grilled Hanger Steak with Caper Hazelnut Persillade

Hanger steak is a lean, flavorful cut that is best when cooked rare or medium rare. Anything over medium rare can cause the meat to be tough and somewhat stringy. Serve it with grilled asparagus or steamed broccolini for a healthy dish that provides plenty of flavor without excess carbohydrates. Enjoy!


Two trimmed 1-pound hanger steaks


Caper Hazelnut Persillade for topping
1/4 cup (59.15 ml)hazelnuts
1/2 cup (20 gm) flat-leaf parsley, minced
1/4 cup (10 gm) chives, minced
2 teaspoons (1.5 gm)tarragon, minced
1 teaspoon (.75 gm)chervil, minced
2 oil-packed anchovy fillets, minced
2 teaspoons (10 gm)capers, rinsed and chopped
1 medium shallot, minced
2 tablespoons (30 ml)sherry vinegar
3/4 cup (177.44 ml)extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper


Preheat the oven to 375 F (190 C). Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered. Transfer the nuts to a kitchen towel; let cool slightly, then rub off the skins. Finely chop the nuts or pulse them in a food processor. Transfer them to a mixing bowl. Add the parsley, chives, tarragon, chervil, anchovies, capers and shallot. Stir in the vinegar and the 3/4 cup of oil and season with salt and pepper.
Light a grill or preheat a grill pan. Brush the steaks with oil and season lightly with salt and generously black pepper. Grill over moderately high heat, turning occasionally, about 12 minutes for medium-rare meat. Let rest for 5 minutes. Slice the meat across the grain and top with Caper Hazelnut Persillade.

Yield: 4 servings
(*Persillade is a sauce or seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.)
I'll have what he's having

Enjoy the Journey!

xo- Amy West

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