Grilled Hanger Steaks, Caramelized Shallots, & Matchstick Frites with a White Truffle Aioli

For a recent dinner party I wanted to put a classy twist on a classic dish: steak and fries. I wanted a layout that would satiate grown men with hearty appetites but still be delicate and classy for us ladies. After experimenting with my marinade and taking a pairing inspiration from a recipe for Steak and Fries by Martha Stewart, I found a perfect combo - a meal which boasts full palate pleasing flavors and will make a stunning spread for guests.

I found a nifty peeler to julienne vegetables (Safeway- $4 and comes in various colors!) and thought I'd put it to the test making matchstick "frites", which is so much more fun to say than fries, right?! The key is getting them perfectly crispy so they provide that wonderful crunch!

For this recipe you will need a sauté pan, grill pan, baking sheet lined with tin foil, a julienne peeler or mandoline (optional), and a whisk.  

Grilled Hanger Steaks & Caramelized Shallots

• 1 1/2 lb Hanger Steak
• 1/4 Cup Olive Oil- For Marinade+ 4 Tbsp Olive Oil, divided (For Cooking)
• 1/4 Cup Sherry Vinegar 
• 3 Garlic Cloves, Pressed
• 2 Tbsp Dijon Mustard
• 1/2 Tbsp Herbes de Provence
• 2 Tbsp Worcestershire Sauce
• 1 Tbsp Soy Sauce
• Cayenne
• 5 Medium Shallots, halved
• 1 Tbsp Sugar
• Salt & Pepper, to taste

*Begin by rubbing down the hanger steak with salt, pepper, and cayenne (to your heat preference!). In a small bowl, whisk together the 1/4 cup Olive Oil, Sherry, Garlic, Dijon, Worcestershire, and Soy. In a large tupperware, lay out the steak and coat it with the marinade. Cover and refrigerate for 2+ hours. 

*About 20 minutes before the steak has finished marinating, you will want to begin caramelizing your shallots. In a sauté pan heat 2 Tbsp of oil on medium-high. Toss the shallots with the sugar and add to the pan, cooking 2-3 minutes. Shake the pan or stir frequently to ensure even cooking. Add a pinch of salt to speed up the process and season the shallots. Reduce to medium-low, and cook slowly, adding water in 1/4 cup batches as the shallots turn golden. This is called "deglazing" and the water should evaporate quickly while the onions soften and caramelize. This process can take 30-40 minutes. 

*In a grill pan, heat the final 2 Tbsp of Olive Oil over medium-high heat. Add the steak and cook, 10-12 minutes on each side. Baste with any remaining marinade and season to taste with salt and pepper, if needed. Tent with foil when finished cooking, and let sit for ten minutes. 

Matchstick Frites with a White Truffle Aioli 

• 2 Large Russet Potatoes, peeled
• Sea Salt
• 1 tsp White Truffle Oil

For the Aioli:

• 3 Tbsp White Truffle Oil
• 1 tsp Lemon Juice
• 1/4 Cup Mayonnaise
• 1 tsp Garlic Powder
• Pinch of: Sea Salt, White Pepper, Fresh Cracked Black Pepper

*Preheat the oven to 425 degrees F. 

*Either using a Julienne Peeler, mandoline, or a very sharp knife, julienne the potatoes into extremely thin, long strips. Toss them with sea salt, and a tsp of white truffle oil and spread them out evenly on a tin-foiled baking sheet. Place in the oven and bake, tossing them frequently and turning the pan to ensure even browning. Let bake for 20 minutes. If you find that your potatoes are not cooking evenly, or are not crisping up enough, broil them on high for 2-3 minutes at the end. 

*In a small bowl, combine the truffle oil and the mayonnaise for the aioli, whisking the oil into the mayonnaise slowly to make an emulsion. Add the remaining ingredients and season to taste. 


*Serves 4-6 people

To Serve: Try to time your frites and steaks so that they will finish in the same general time frame. If needed, reheat your shallots. Using a very sharp knife, slice the hanger steaks, being sure to not cut against the grain (I made this mistake the first time I cooked these steaks and while it was still delicious, the meat was very chewy and tougher than it should have been!) 

Prepare your plates with slices of steak, a garnish of frites, and a dollop of aioli. Pair with a small salad, such as greens topped with cherry and sunburst tomatoes, and tossed with a light vinaigrette.  

Wine Pairings: My lovely friend Rachel brought a bottle of Pinot Noir which was absolutely delightful with the flavors in the meat and goes well with grilled meats. I would also recommend a Syrah which pairs quite nicely with red meats and herbed sauces. 

This meal makes a lovely addition to any winter menu. 

Enjoy :]

<3Marea

Linking this post to Friday Potluck #13 @ EkatsKitchen