Sunday, 23 May 2010

Grilled Hanger Steak with Steak Sauce and Pickled Chilies

This is a delicious weekend meal to treat your friends and family, easily multiplied or divided depending on how many people you have over.
I am especially in love with Michael Symon's steak sauce and pickle recipes. This man has change my life. My fridge is now full of homemade condiments and I couldn't be happier. There is something so very satisfying about making your own condiments and opening up the fridge to see all your creations.
I subbed the hanger steak for a less expensive cut - hanger, although touted as being inexpensive, is rather very expensive here. The joys of living in Canada.
Use what you have and give this recipe a try - just don't overcook the steak!

Michael Symon's Grilled Hanger Steak
for Symon Sundays
online recipe sourced from Rachel Ray

Ingredients

* 1 tablespoon kosher salt
* 1 teaspoon sugar
* 1 teaspoon coriander seeds, crushed
* 1 teaspoon ancho chile powder
* 4 pounds hanger steak, trimmed of fat and connective tissue
* 1/2 cup Extra Virgin Olive Oil
* 1 cup pickled chilies, sliced
* 1/2 cup pickled onions
* 1 cup fresh flat-leaf parsley leaves
* Lola Steak Sauce

Yields: Serves 6

Preparation

Combine the salt, sugar, coriander, and chile powder in a small bowl and coat the steaks with the mixture. Refrigerate overnight for up to 2 days.

Remove the steaks from the refrigerator 30 minutes before you want to cook them.

Build a hot fire in your grill. Brush the steaks with half the olive oil and grill them for 3 minutes per side for medium rare. Remove from the grill and let rest, uncovered, for 10 minutes.

While the steaks are resting in a medium bowl toss the pickled chilies, onions, parsley, and remaining olive oil together.

Slice the steaks against the grain, divide among six plates, and top with the salad and a drizzle of steak sauce.

Michael Symon's Lola Steak Sauce
online recipe sourced from Rachel Ray

Ingredients

* 2 cups balsamic vinegar
* 2 tablespoons red wine vinegar
* 1/2 cup raisins
* 1 small yellow onion, diced (1/2 cup)
* 3 garlic cloves
* 2 tablespoons dark brown sugar
* 1/2 teaspoon whole cloves
* 1/2 teaspoon cumin seeds
* 1/2 tablespoon celery salt
* 1 sprig fresh rosemary
* 1 or 2 salt packed anchovy fillets, rinsed and chopped (1 tablespoon)

Yields: Makes 1 cup

Preparation

Combine the balsamic and red wine vinegars, raisins, onion, garlic, brown sugar, cloves, cumin, celery salt, rosemary, and anchovies in a large nonreactive saucepan and cook over medium-low heat until the mixture has reduced by one third. Pour through a fine-mesh strainer twice or until you have a nice smooth sauce; discard the solids. Let cool, then cover, and refrigerate in a jar for up to 1 month.

Michael Symon's Master Pickling Recipe using Red Onions
online recipe sourced from Rachel Ray

Ingredients

* 2 pounds red onions, sliced
* White wine vinegar
* Sugar
* Kosher salt
* 2 tablespoons mustard seeds
* 1 tablespoon crushed red pepper flakes
* 2 tablespoons coriander seeds
* 2 tablespoons black peppercorns
* 4 garlic cloves
* 2 bay leaves

Yields: Makes about 2 quarts

Preparation

Pack the onions in 2 1-quart jars and cover with water to come within a half inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seed, black peppercorns, garlic, and bay leaves and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

Michael Symon's Pickled Chilies
online recipe sourced from Rachel Ray

Ingredients

* 2 pounds chilies
* Sherry vinegar
* Sugar
* Kosher salt
* 2 bay leaves
* 2 tablespoons coriander seeds
* 2 tablespoons black peppercorns
* 1 teaspoon cumin seeds
* 4 sprigs fresh marjoram
* 3 garlic cloves

Yields: Makes about 2 quarts

Preparation

Pack the chilies in two 1-quart jars and cover them with water to come within ½ inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.

Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month.

We served the steak with a home version of the Lola fries. Michael does his with the traditional two fry method but I wanted to opt for the healthier oven fry method. I just sliced two russets into wedges (one russet per person) drizzled them with olive oil and roasted at 450 until golden and crunchy. Sprinkle with Maldon sea salt, chopped rosemary, and fresh cracked black pepper. Yum!

Of course a gorgeous meal needs a gorgeous salad, I made a colourful Snow Pea and Roasted Grape Tomato Salad to brighten up our dinner. This is a crunchy, healthy, and simple salad that is delicious cold or room temperature.

Snow Pea and Roasted Grape Tomato Salad for Souper Sundays
3 cups snow peas, blanched in boiling, salted water for 1-2 minutes and plunged into cold water. Drained.
1 pint grape tomatoes, drizzled with olive oil and seasoned with chopped garlic (I used 4 cloves), kosher salt and fresh cracked black pepper - roasted on a small tray until they start to pop.
1/2 English cucumber, large dice
Large handful of chives, chopped
Lemon juice, olive oil, Maldon sea salt and fresh cracked black pepper, as needed.

Toss your snow peas, cukes, chives, and cooled tomatoes with their juices in a medium sized bowl. Season to taste with fresh lemon juice, olive oil, Maldon sea salt and fresh cracked black pepper.

Delicious!