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Pan seared hanger steak, sauce vierge, mashed potatoes with truffle oil

BBQ, Vegetables and Fruits, Beef

Ingredients

Recipe for 4

Hanger steak

4 Piece(s)
Hanger steak
125 Ml
Canola oil
2 Nut(s)
Butter
4 Pinch(es)
Fleur de sel
4 Turn(s)
White pepper
3 Sprig(s)
Thyme

Virgin sauce

75 Gr
Blue cheese
35 Gr
Pine nuts
0.50 Box(es)
Cherry tomatoes
1 Clove(s)
Chopped garlic
0.50 Bunch(es)
Parsley
1 Unit(s)
Lemon juice
75 Ml
Olive oil

Mashed potatoes

600 Gr
Yukon gold potatoes
45 Gr
Butter
45 Ml
Milk
15 Sprig(s)
Chives
10 Ml
Truffle oil

Preparation time: 30 min

Preheat your Oven or BBQ at 425 °F

  • Prep

    Cut the cherry tomatoes in quarters.

    Chop the garlic and the parsley.

    Roast the pine nuts in the oven.

    Crush the blue cheese.

    Chisel the chives.

  • For the virgin sauce

    In big bowl, mix the cherry tomatoes, the garlic, the pine nuts, the parsley, olive oil and lemon juice, add the blue cheese before serving. Season with salt and pepper.

  • Mashed potatoes with truffle oil

    Place the potatoes in a sauce pot with cold salted water and bring it to a boil.  Cook for 15 minutes. Once the potatoes are cooked, strain them and then mash them with the butter and milk.  Add the chives and season with salt, pepper and the truffle oil.

  • Hanger steaks

    In a hot pan with vegetable oil, sear the seasoned flank on both sides until coloration, then set aside on a baking tray.
    Bake in the oven for few minutes or in the BBQ (indirect cooking)

  • Plating

    Serve in a round warm plate; pour a large spoon of puree and add the steak. Cover with a spoon of virgin sauce.

Official partners

You can add a little green salad on the side and use your BBQ to grill the meat!

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