Hanger Steak with Piperade

Name: Hanger Steak with Piperade
Cuisine: French
Ingredients: grilled steak; 1 piece hanger steak (steak onglet); salt, pepper, piment d'espelette flakes; piperade; 2 small onions (about 130g); 3 ripe tomatoes; 2 red peppers; 5 cloves garlic; 1 bay leaf; 1 sprig thyme; 1/4 teaspoon chili flakes (or to taste; i used piment d'espelette); 2 tablespoons oil; salt; green sauce; 1/4 bunch parsley; 1 large clove garlic; olive oil

July 16, 2013

Veal French Vegetables Meat Dishes

Don't be intimidated by the names of the two components on the plate. Piperade is a French pepper dish, and hanger steak is a beef cut great for grilling. When you can't find hanger steak (it's naturally shy, appearing less often in the meat section), you can substitute it with grilled chicken breast, poached/fried egg or a piece of ham.

Ingredients

Grilled Steak

1 piece hanger steak (steak onglet)
salt, pepper, Piment d'Espelette flakes

Piperade

2 small onions (about 130g)
3 ripe tomatoes
2 red peppers
5 cloves garlic
1 bay leaf
1 sprig thyme
1/4 teaspoon chili flakes (or to taste; I used Piment d'Espelette)
2 tablespoons oil
salt

Green Sauce

1/4 bunch parsley
1 large clove garlic
olive oil

How to prepare hanger steak with piperade

Piperade: add the thinly sliced onion to hot oil and saute on low heat until soft and smells sweet (about 10-15 minutes).
Add the garlic, peeled and left whole, bay leaf, thyme and chili flakes and saute everything for 2-3 more minutes, stirring frequently.
Add the peeled and diced tomatoes and the peppers cut into 2 cm strips.
Add 1/2 cup water and salt and bring to a boil. Reduce heat to low and simmer covered for 40 minutes.
Take the hanger steak out of the refrigerator 1 hour before cooking, to give it time to reach room temperature. Season with salt, pepper and chili flakes. Brush the meat with oil on both sides. Heat the grill pan for at least 5 minutes, then grill the meat 2-3 minutes per side. Remove to a plate, cover with aluminum foil and let rest for 10 minutes. Slice into thin strips, perpendicular to the grain.
Green sauce: chop the parsley together with the garlic clove. Add olive oil until the herbs come together.
Plating: put green sauce around the edge of the plate, forming a circle; in the center of the circle place the piperade, building a small mound of vegetables, and the sauce will run onto the plate and mix with the green sauce; on top place slices of hanger steak.