Pan seared hanger steak, sauce vierge, mashed potatoes with truffle oil
BBQ, Vegetables and Fruits, Beef
IngredientsRecipe for 4
Preparation time: 30.00 min
Preheat your Oven or BBQ at 425.00 °F
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)
Serve in a round warm plate; pour a large spoon of puree and add the steak. Cover with a spoon of virgin sauce.
You can add a little green salad on the side and use your BBQ to grill the meat!