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Pan seared hanger steak, sauce vierge, sautéed fingerlings potatoes, asparagus tips salad |

Beef

Beef hanger steak served with fresh asparagus and crispy fingerlings potatoes.

Ingredients

Recipe for 4 servings

For the beef

4 Piece(s)

Hanger steak

2 Nut(s)

Butter

4 Pinch(es)

Sea salt flakes

4 Turn(s)

White pepper

3 Sprig(s)

Thyme

For the virgin sauce

40 Gr

Blue cheese

30 Gr

Pine nuts

120 Gr

Cherry tomatoes

1 Clove(s)

Chopped garlic

4 Sprig(s)

Parsley

15 Ml

Lemon juice

45 Ml

Olive oil

For the asparagus salad

12 Unit(s)

Green asparagus

0.50 Unit(s)

Lemon juice

0.50 Unit(s)

Lemon zests

12 Sprig(s)

Chives

15 Ml

Mustard seeds

30 Ml

Olive oil

3 Turn(s)

White pepper

2 Pinch(es)

Salt

For the fingerlings

400 Gr

Fingerling potatoes

2 Sprig(s)

Thyme

40 Gr

Duck fat

5 Turn(s)

White pepper

3 Pinch(es)

Sea salt flakes

2 Clove(s)

Garlic

Pan seared hanger steak, sauce vierge, sautéed fingerlings potatoes, asparagus tips salad |

Preparation time: 45 min

Preheat your four at 425 °F

For the mise en place

Cut the cherry tomatoes in quarters.

Chop the garlic and the parsley.

Roast the pine nuts in the oven.

Crush the blue cheese.

Chisel the chives.

In a hot pan with vegetable oil, sear the seasoned flank on both sides until coloration, then set aside on a baking tray.
For the virgin sauce

In big bowl, mix the cherry tomatoes, the garlic, the pine nuts, the parsley, olive oil and lemon juice, add the blue cheese before serving. Fix the seasoning.
For the fingerlings

Cut the potatoes in half lengthwise. In a hot pan with duck fat put the potatoes on the flesh side, when you get a nice coloration add the smashed garlic and the thyme, then cook them in the oven for 30 to 40 minutes.
Asparagus salad

Blanche the asparagus in a big pot of salty boiling water, then transfer directly to an ice bath and strain once cooled. Put it in a bowl with the chives, the mustard, the lemon juice and the zest, olive oil and mix it well with salt and pepper.
For the platting

Finish the cooking of the flank steak for 5 minutes in the oven, and then let it rest for 2 minutes. In a big plate put some asparagus on the side, put the sliced meat on the side and finish with the fingerling potatoes. Top it with a couple parsley leaves and a pinch of sea salt.