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 

Steak Tacos, Habanero & Mango Salsas, & Strawberry Mint Margaritas!

After living on both coasts I can now say with full confidence that Tucson, AZ has *THE* very best Mexican food I have yet to come across in the U.S. Before anyone gets defensive, New York and California do dish up some delicious Latin-flavored feasts, but when it comes to authentic, "As-Close-to-Actually-Dining-in-Mexico-Style" cuisine on a consistent level, Southern Arizona is the whole enchilada! Hey, they have to have something good there to ease the pain of 108 degree summer days, right? :] Oh, and did I mention, not only does Tucson have the best Mexican food, they also like to serve it up 24 hours a day, no matter the holiday? Now there's a reason to endure the heat!

Since the move I've had to do my best to bring the taste of the Southwest to our table, and although the following recipes may not beat the real thing, they are still pretty damn delish! 

Warning! The following recipes are wickedly spicy! Use discretion, if you can't handle the heat add the peppers a little at a time.

Fresh Mango Pico de Gallo 

• 4 Roma Tomatoes
• 1/2 cup Cherry Tomatoes
• 1 medium Sweet Onion
• 1 red Guajillo Pepper (look like red jalapeno)
• 2 Hot Cherry Peppers
• 1 Yellow Hot Wax Pepper
• 1 green Jalapeno
• 1 cup Fresh Mango
• 1/2 cup Cilantro, chopped
• 1/2 Tbsp. Sugar
• Juice from 2 Limes
• 2 tsp. Pico de Gallo (the spice!)
• Salt and Pepper, to taste

*Brunoise the tomatoes, onions, and peppers. Toss them with the sugar, lime juice, pico de gallo, salt and pepper. More salt will make the tomatoes and onions sweat, which will create a juicier salsa. Stir in the Cilantro. Refrigerate for at least 30 minutes. 

I love to make a Salsa Fresca for topping tacos, burritos, and even eggs but my boyfriend recently requested a more "thick and saucy" style dip for dunking his chips. A food processor, or "Ultimate Chopper" in my case, was the perfect fix for just such a request. 

Hot & Hearty Habanero Salsa

-In a Food Processor, mildly puree: 

• 5 Mini Bell peppers, red, orange, yellow 
• 1/2 of a large Onion
• 3 Celery Stalks, halved
• 1 Roma Tomato
• 1 Hot House Tomato
• 4 cloves of garlic
• 2 orange Habaneros
• 2 Serranos
• 2 green Jalapenos

*Be sure to cut down into pieces your chopper can handle! You can blend these separately and then mix them together in a large bowl.

Next brunoise and add:

• 4 Roma Tomatoes
• The other half of the large Yellow Onion
• 1 Orange Habanero Pepper
• 1 green Jalapeno Pepper
• 1 Serrano Pepper
• 4 Mini Bell Peppers, red, orange, and yellow

Stir everything together and season with:

• ½ cup Cilantro, chopped
• 1 tsp Seasoned Salt
• 1/2-1 tsp Himalayan Crystal Salt (or regular sea salt)
• 1 tsp Black Pepper
• 1 tsp Garlic Powder
• Juice from 1 lime
• 1/2 tsp Cayenne Pepper
• 1 Tbsp. Cane Sugar

*Refrigerate before serving. 

If there is one trick I've learned from watching and indulging in my father's salsas my whole life is that, the best way to make hot salsa manageable is to trick the taste buds with sweetness. The mini bells add a nice sugary taste (as does the Tbsp. of sugar!) that allows the first bite of this salsa to be deliciously dulcet while the after taste sparks up the spice. The taste buds are able to temper between each bite, the sweet providing a much needed cushion before the heat sets in (and after, since you can't stop eating it!). 

Steak Tacos

• 2 thinly cut Skirt or Flank Steaks, sliced into strips
• 2 Tbsp. Olive Oil (or butter if you prefer)
• 1 Jalapeno, diced
• 1 clove Garlic, minced
• 1 tsp. Cayenne Pepper
• 1 tsp. Seasoned Salt
• 1 tsp. Garlic Powder
• 1/8 tsp. Lemon Pepper
• 1/2 tsp. Chili Powder
• 1/2 tsp. Cumin
• Juice from 1/2 of a Lime
• 1/4 cup Red Onion, thinly sliced
• Pepper, to taste
• 1/4 cup Cotija Cheese
• 1/4 cup Cheddar Cheese
• 1 Avocado, freshly sliced
• Soft or Crunchy Corn Tortillas (I like soft, The Boyfriend likes crunchy, so I make both!)

*After you have sliced the steak, toss it with all of the spices in a medium size bowl. Squeeze the lime on top and let sit. In a skillet heat the oil over Medium-high. Add the onions and sauté for 3-5 minutes, until soft. Add the jalapeno and garlic and cook 1 additional minute. Toss in the marinated steak and turn the heat to High. Cook, stirring frequently, until the meat is no longer pink, approximately 1 minute. Salt and Pepper to taste. Reduce heat to low and cover, allowing the meat to simmer in its juices for 2 more minutes. Remove the steak from the heat and transfer to a bowl, cover. 

*Heat the tortillas over the burner, flipping every 10 seconds until heated through. 

To Serve: Pile the tortillas full with the steak, cheddar cheese, and Salsa. If you don't make a salsa fresca top the tacos with chopped tomatoes and onions and garnish with cilantro. Finish with the Avocado Slices and sprinkle the Cotija over the entire plate. 

I also enjoy pairing my Steak Tacos with some cheesy refried beans, guacamole and to make the event complete, a quick and easy twist on a Strawberry Margarita!

Strawberry Mint Margaritas

• 2 oz Tequila (I'm not saying use Patron, but for the love of all things good and decent stay away from Jose Cuervo and Sauza!)
• Sprite, or Lemon-Lime Soda
• Agave Nectar
• Splash of Orange Juice
• Fresh Squeezed Lime
• Freshly Sliced Strawberries
• Mint Leaves
• Martini Shaker
• Glass of Ice

*In a martini shaker muddle 3-4 mint leaves with several strawberry slices. Add 1 oz (a standard US shot is 1.5 oz) of tequila and approximately 1/2 cup of Sprite and juice from 2-3 lime slices. In a glass filled with ice, pour the agave nectar down the sides of the glass, twirl to coat all sides. Shake the mixture in the martini shaker and pour over the ice in the glass. Add a splash of orange juice. Finish by floating the final oz of tequila on top; this is done by pouring the shot slowly through a lime slice. Garnish with said lime and a straw. 

Cheers! And Happy feasting!

<3 Marea