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dbar

  
 

Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Stephen Brand of UpStairs On The Square shares his recipe for Grilled Marinated Hanger Steak with Crushed Potatoes and Blue Cheese, Bacon and Beurre Rouge.

Grilled Marinated Hanger Steak with Crushed Potatoes
and Blue Cheese, Bacon and Beurre Rouge (Serves 4)
By Stephen Brand

 
Ingredients
  for Marinated Steak and Crushed Potatoes
  2 pounds

trimmed hanger steak
  2 tablespoons butter
  2 pounds red bliss potatoes, scrubbed, but not peeled
  10 slices bacon
  0.50 cup blue cheese, crumbled
  3 - red jalapeño peppers, sliced thin
  3   cloves garlic, sliced thin
  5 - scallions, trimmed and chopped into thin slices on the diagonal
  - - olive oil
   
  for Beurre Rouge
  1 cup heavy cream
  0.50 bottle red wine or ruby port
  2 tablespoons butter
  - - salt
  - - sugar
   
  Preparation
  1

Heat olive oil until just before smoking point, and sear both sides of the steak, about 3 minutes per side.
  2

Turn heat lower, and cook each side a few more minutes, until barely tender to the touch or medium rare.
  3

Place potatoes in salted cold water, bring to just below boiling point, and cook until tender when pricked with a fork (20 to 30 minutes).
  4

Cut bacon into lardons (small narrow short strips) and cook over medium heat until crispy, but being careful not to burn.
  5

When the bacon is crispy, add shallots, garlic and jalapeños.
  6

Cook for about two minutes over medium heat, until they are just wilted, then add potatoes, blue cheese and scallions.
  7

Crush with a fork so that all ingredients are mixed and potatoes are coated.
   
  for Beurre Rouge
  1

Reduce cream by half.

  2

Add the red wine or port, and reduce to sauce consistency.
  3

Stir in 2 tablespoons butter.
  4

Season with salt, pepper and a small dash of sugar, to taste. Be careful throughout not to boil the sauce.