This is a sort of modern California riff on the steakhouse classic of steak with maître d’hôtel butter served with spinach. While a baked potato or frites might be what comes to mind as a starch, I’d go for Pommes Anna instead. The recipe calls for a hanger steak- there is one per animal and it has a strip of gristle running down the center that must be cut away (ask the butcher to do it) – which has a wonderful “beefy” flavor. However, if you like meat cooked more well done, this is not the cut for you. Anything past medium and the steak is chewy as wet saddle leather. Other cuts that are flavorful and off the beaten path include flap, chuck eye, and flatiron. The last is a steak that is flavorful like a chuck steak, but has the tenderness of filet, except for a strip of gristle running through the middle. Cut it out after you have cooked it or you end up cutting the steak into tiny bits that cook too fast. Be sure you use a hot flame or pan so the meat chars a bit, as that flavor is part of the overall appeal.
INGREDIENTS:
1¼ to 1½ pounds hanger (or whatever you prefer other than filet mignon) steak, trimmed lightly
Salt and pepper to taste
A little oil for the grill
1 recipe Melted Mei-Quin Choy and Onions (See recipe)
4 1-tablespoon slices Scallion Oregano Compound Butter (See recipe)
METHOD:
Season the steak quite liberally and allow to come to room temperature by leaving out for 30 minutes or so.
Get your grill or a heavy skillet ripping hot. Put some oil on a small piece of clean old kitchen towelling and after scraping the grill, wipe down with the oil cloth. If using a pan, wipe the pan down or just pour in some oil and when it starts to smoke pour it out. When the grill or pan is ready, put the steak in and cook to medium rare, turning only when the meat releases easily. Try for a good charring, but do not let it cook mast medium.
When done, remove the steak to a plate and allow to rest. While the meat rests, heat the mei-quin if needed and place on a platter or dive evenly amongst 4 dinner plates.
Slice the hanger steak diagonally into ¼ inch slices or 4 pieces and transfer equal amount to the plates or put it all onto the platter, setting the meat on top of the mei-quin choi. Top the meat with the compound butter and serve immediately. You might want to have more of the compound butter around for diners to use.
Serves: 4
Source: Chef Andrew E Cohen
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