Preview

marinated hanger steak, "macaire" potatoes, country style peas and nori seaweed, jasmine dried bonito

Gluten free, Vegetables and Fruits, Salmon and tuna, Beef

In the spirit of bistronomy, this is surely an unusual recipe but quite simple to make.

Note

You can use flank steak instead of the hanger steak. For a total control of the cooking, you can use an immersion circulator.

Ingredients

Recipe for 4

Marinated hanger steak

2 Unit(s)

Hanger steak

1 Unit(s)

Onion

100 Gr

Fresh ginger

3 Clove(s)

Garlic

1 Tbsp

Tomato paste

2 Tbsp

Hoisin sauce

200 Gr

Ketchup

50 Ml

Soy sauce

1 Tsp

Miso

250 Ml

Vegetable oil

"Macaire" potatoes

1 Kg

Russet potatoes

500 Gr

Coarse salt

125 Gr

Butter

20 Gr

Clarified butter

4 Sprig(s)

Chives

Peas

500 Gr

Frozen green peas

2 Unit(s)

Carrot

1 Unit(s)

Boston lettuce

50 Gr

Frozen pearl onions

20 Gr

Softened butter

100 Gr

Smoked bacon

500 Gr

Jasmine tea

1 Unit(s)

Bouquet garni

1 Leaf(ves)

Nori seaweed

Last touch

15 Gr

Bonito flakes

Preparation time: 45 min

Preheat your Oven at 400 °F

Prep

Peel the onion, the ginger, the garlic and the carrot.

Finely dice the carrot.

Chisel the lettuce and the chive.

Cut the bacon in lardons.

Finely chisel the seaweed.
Marinated hanger steak

Ideally, put the steak to marinate the day before.

In a blender, put all the ingredients except the oil.

Start mixing and slowly add the oil to create an emulsion.

Pour the marinade on the steaks and set aside. You can also vacuum seal the steaks with the marinade to improve the effect of the marinade on the meat.

Remove the steaks from the marinade, sear the meat on both side in a hot pan.

Then place the steaks onto a grill onto a baking tray, when ready to serve, place them in the oven for about 6-7 minutes (rare)
"Macaire" potatoes

On a baking tray or a baking dish, pour the salt then lay the potatoes.

Cover with aluminum foil and place in the oven for 45 to 60 minutes.

Peel the potatoes, mash them incorporating the butter and the chive.

Season to taste, flatten the potato mix placing it in between two parchment paper sheets using a rolling pin aiming for a thickness of 3 cm. With a little cookie cutter, make little cylinders (2cm diameters)

Color them in a hot pan with clarified butter.
Peas

Mix the butter (it must be at room temperature) and the flour (beurre manié).

In a pan, cook the lardons with the onions.

Deglaze with jasmin tea, add the peas, the carrots and the bouquet garni. Leave to simmer for 10 minutes, turn the heat dowm to the lowest and add the beurre manié, stir and the lettuce and seaweed.

Season to taste.
Plating

Slice the steaks in three equal pieces.

In a plate, lay a generous spoonfull of peas.

PLace a few potatoes all around and the three pieces of steaks.

Sprinkle some bonito flakes to finish.