Pepper Grilled Hanger Steak Fingerling Potato Mushroom Hash & Mushroom Demi...

Mushroom Demi Glace

• 2 tablespoons Olive Oil
• 2 cups Cremini Mushrooms fresh, sliced
• 2 cups Red Wine drinkable
• 3 cups Beef Stock rich & low sodium
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper to taste
• 2 tablespoons Cornstarch for slurry, if needed when sauce is finished
• 1 tablespoon Water for slurry, if needed when sauce is finished

Fingerling Potato-Mushroom Hash

• 12 Fingerling Potatoes Fingerling potatoes are much smaller in size to conventional potatoes. They are long and narrow, resembling the shape of a finger. Although unusual looking, fingerling potatoes can be used and prepared just like any other potato. Not to be confused with new potatoes, another small sized potato, fingerling potatoes have more of a complex taste. They also have very thin and tender skins that are often eaten. roasted until soft, cooled & cut in half langthwise
• 1 1/2 tablespoons Olive Oil for seasoning the potatoes
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper for seasoning the potatoes
• 2 Leeks A Leek is a relative of both the garlic family and the onion family, but has a more mild flavor and fragrance. The leek resembles a giant scallion and is available year round in most regions. Typically, the smaller the leek, the tenderer it will be. Leeks must be carefully washed to remove the sandy soil that gets between their leaves. ends removed, rinsed, seasoned, & grilled, cooled then sliced into 1/4 inch half-rounds
• 1 teaspoon Olive Oil for seasoning the leeks
• 2 cups Oyster Mushrooms fresh, sautéed & reserved cool
• 1 tablespoon Olive Oil for sautéing mushrooms
• 1/4 teaspoon Kosher Salt
• 1/8 teaspoon Black Pepper for sautéing mushrooms
• 1 1/2 tablespoons Olive Oil
• 1 tablespoon Unsalted Butter
• 1 cup Heavy Cream
• 2 tablespoons Asiago Cheese Asiago cheese is a European nutty flavored cheese made from whole milk. It is great served as an hors d’oeuvre with crackers, fruit, and red wine. It can be purchased in most supermarkets and specialty cheese stores. It is typically packaged in small rounds with a protective rind surrounding it. grated

Pepper Grilled Hanger Steaks & Plating

• 4 Hanger Steaks A thick cut of beef steak that “hangs” from the diaphragm between the rib and loin of a steer. There is only one hanger steak in each cattle, typically weighing 1 to 1.5 lbs. It has a grainy texture making it perfect for dishes that require thin strips of meat like fajitas. It is quite flavorful and is usually cooked quickly over high heat to avoid toughness. Hanger steak is sometimes referred to as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale. It can be very tough if improperly cooked. Make sure to marinate in order to tenderize the meat. If you can’t find hanger steak, you can substitute fajita meat. 6-8 ounces each, trimmed (see tip 1)
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper cracked, to taste
• 3 tablespoons Olive Oil

Mushroom Demi Glace

1. Step 1: In a sauce pot, heat the olive oil on medium high heat.
2. Step 2: When hot, add in the sliced crimini mushroomsCrimini mushrooms are immature portabello mushrooms. When high in quality, these mushrooms are light tan to medium brown, dry, have smooth, firm caps and are completely closed at the gills (the area where the stem joins the mushroom). Avoid criminis that are wet, bruised, or open at the gills. and sauté for a few minutes until just tender.
3. Step 3: DeglazeTo deglaze is to add liquid such as wine, stock, or water to the bottom of a pan to dissolve the caramelized drippings so that they may be added to a sauce to enhance the flavor. After food (usually meat) has been sautéed and the food and excess fat removed from the pan, deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. The liquid used is most often wine or stock. The resulting mixture often becomes a base for a sauce to accompany the food cooked in the pan. the pan by adding the red wine and reduceTo reduce is to boil a liquid (usually stock, wine, or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction. the wine by 1/2.
4. Step 4: Add the beef stock and lower the heat to a simmerTo simmer is to cook food gently in liquid at a temperature (about 185 degrees F) low enough that tiny bubbles just begin to break the surface-barely below boiling point.. ReduceTo reduce is to boil a liquid (usually stock, wine, or a sauce mixture) rapidly until the volume is reduced by evaporation, thereby thickening the consistency and intensifying the flavor. Such a mixture is sometimes referred to as a reduction. the mixture by 3/4 and season with kosher salt
5. Step 5: Thicken the demi glace with the cornstarch slurryCornstarch slurry is a cold liquid (typically water, wine, or stock) mixed with cornstarch until smooth and glossy and is used to thicken sauces, soups, stews and desserts. It prevents the eggs from curdling and has twice the thickening power as regular flour. It is best used as a thickening agent when the recipe calls for a clear sauce instead of opaque. If using a liquid with citrus or apple juice to make the slurry, the thickening power will be cut in half, so you will need to use twice the amount of slurry. As a rule, you will typically use 1 tablespoon of cornstarch to thicken every two cups of sauce or other liquid you intend to thicken. if needed.
6. Step 6: Reserve hot until plating.

Fingerling Potato-Mushroom Hash

1. Step 1: Preheat a conventional oven to 400 degrees F.
2. Step 2: Cut the potatoes lengthwise.
3. Step 3: Toss the potato halves in a bowl with the olive oil.
   
4. Step 4: Spread the potatoes on a baking sheet and roast in the oven for about 12-15 minutes, until fork tender.
5. Step 5: Preheat your grill.
6. Step 6: Cut the dark green part of each leek off and discard. Cut the remaining white part of each leek in half lengthwise.
7. Step 7: Brush olive oil and grill, cut side down, for 2 minutes.
   
8. Step 8: Flip the leeks over and grill for another 2 minutes.
   
9. Step 9: Remove from heat and let cool. Slice the leeks into 1/4-inch half-rounds.
10. Step 10: In a large sauté pan, add the olive oil for sautéing the mushrooms.
11. Step 11: Add the mushroom and season the mushrooms with kosher salt and black pepper.
12. Step 12: SautéTo Sauté means to cook or brown food on high heat in butter or oil. Sauté means "to jump" in French and, when chefs sauté food, they keep the food moving. A sauté pan is a wide pan with straight or slightly curved sides that are generally slightly higher than those of a frying pan. It has a long handle on one side; heavy sauté pans usually have an additional loop handle on the opposite side, so the pan can be easily lifted. Sauté pans are most often made of stainless steel, enameled cast iron, aluminum, anodized aluminum, or copper. As the name suggests, a sauté pan efficiently browns and cooks meats and a variety of other foods. for about 3 minutes then set aside to cool.
13. Step 13: Heat another large sauté pan on medium heat.
14. Step 14: Heat the olive oil and add the butter.
15. Step 15: Add the roasted and halved potatoes, cut side down and cook until golden brown.
    
16. Step 16: Add the sliced grilled leeks and sautéed mushrooms.
    
17. Step 17: Toss around with the potatoes and cook for a couple minutes. Add heavy cream and stir the mixture around until the cream becomes reduced and well incorporated.
    
18. Step 18: Add the Asiago cheeseAsiago cheese is a European nutty flavored cheese made from whole milk. It is great served as an hors d’oeuvre with crackers, fruit, and red wine. It can be purchased in most supermarkets and specialty cheese stores. It is typically packaged in small rounds with a protective rind surrounding it., mix well, and cook until thickened.
    
19. Step 19: Reserve hot until plating.

Pepper Grilled Hanger Steaks & Plating

1. Step 1: Heat the grill on high to about 450 to 500 degrees F.
2. Step 2: Season the steaks with kosher salt & an amount of black pepper and coat with olive oil.
   
3. Step 3: Place the seasoned steaks on the hot grill at an angle for about 2 minutes, getting nice marks and searTo sear is to caramelize meat quickly by subjecting it to very high heat either in a skillet, under a broiler, or in a very hot oven. To properly sear meat in a skillet, the oil in the pan should be at its smoking point. The object of searing is to seal in the meat's juices, which is why British cooks often use the word "seal" to mean the same thing..
   
4. Step 4: Turn the steaks to the opposite angle and grill for 2 minutes achieving a nice “crossmark”.
   
5. Step 5: Continue grilling this way on all sides until the desired temperature is reached. Medium rare is about 10 to 12 minutes, depending on the size of the steaks.
   
6. Step 6: Thinly slice the steaks.
7. Step 7: In the center of nice sized dinner plates, place a scoop of Fingerling Potato-Mushroom Hash, with about 6 pieces of potatoes each.
8. Step 8: Attractively fan the hanger steak pieces around the potatoes.
9. Step 9: Drizzle the Mushroom Demi-Glace sauce around the potatoes and steak.
10. Step 10: Enjoy with a nice bottle of bold Texas red wine.