• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 4
    OK

    Grilled Hanger Steak

    A gourmet entrée of flank steak topped with an onion marmalade and quince aioli.

     

    Jodi Bernhard is the executive chef of Casa Pomona, a Spanish restaurant in New York City.

     

     

     

     

     

     


    Ingredients
    Quince Aioli
    1
    whole quince, peeled, cored and cut into large wedges
    1
    egg yolk
    1
    clove
    garlic
    2
    tablespoons
    sherry vinegar
    1/4
    cup
    water
    1
    teaspoon
    kosher salt
    1
    cup
    vegetable, canola or corn oil
    1/4
    cup
    extra virgin olive oil
    Onion Marmalade
    1
    Spanish onion, julienned
    1
    cup
    red wine vinegar
    1/2
    cup
    sugar
    1
    bay leaf
    5
    whole allspice
    1
    dried ancho chili pepper
    1
    teaspoon
    fennel seed
    Hanger Steaks
    4
    10 to 12-ounce hanger steaks, trimmed of fat, sinew and center connective tissue
    Directions
    For quince aioli: Boil quince in water until soft. Drain well, mash quince with a fork, and set aside.
    Put egg yolks, garlic, vinegar, water and salt in blender.
    Slowly drizzle in some vegetable oil while blending to form an emulsion. When mixture becomes thick and white, transfer from blender to a large mixing bowl.
    Add mashed quince and using a wire whisk, whip mixture to combine well. Continue to slowly add the rest of both oils while whisking. Check seasoning and add more salt if necessary.
    Chill aioli until ready to serve.
    To make onion marmalade: Fill a cheesecloth sachet with bay leaf, whole allspice, ancho chili pepper and fennel seed.
    Combine all ingredients and cheesecloth in a medium, heavy-bottomed saucepan and cook over low heat, stirring occasionally for about 1 1/2 hours, until a thick and marmalade-like consistency.
    To make hanger steaks: Season the hanger steaks generously with salt and pepper. After seasoning, let the steaks sit at room temperature for 15 minutes before cooking.
    Oil grill rack, then grill steaks, turning so that all sides are seared. Cook approximately 9 minutes total for medium-rare.
    Let rest on a cutting board 5 minutes, then slice thinly across the grain.
    Make sure onion marmalade and quince aioli are both at room temperature, and serve on top of hanger steak.

    The base number of servings for this recipe is 4
    OK

    Categories 

    BeefClassicHoliday

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