Steak Frites Recipe
marinated grilled hangar steak with fried polenta sticks, sautéed broccoli rabe and spicy salsa verde
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Ingredients
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Steak Marinade
Fried Polenta Sticks
Sautéed Broccoli Rabe
Spicy Salsa Verde
Method
Steak Marinade
- 1
Marinate the Steak
In a bowl, combine olive oil, minced garlic, chopped rosemary, soy sauce, black pepper, and salt. Whisk together until well mixed. Place the hangar steak in a resealable plastic bag or a shallow dish and pour the marinade over it. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
Fried Polenta Sticks
- 2
Prepare Polenta
In a medium saucepan, bring 4 cups of water to a boil. Stir in the polenta and salt, whisking continuously to prevent lumps. Reduce heat to low and cook for about 30 minutes, stirring often, until thickened. Remove from heat and stir in the grated parmesan cheese until melted and well combined.
- 3
Set and Cut Polenta
Pour the cooked polenta into a greased baking dish or a lined sheet tray, spreading it out evenly. Allow it to cool and set for at least 1 hour. Once set, cut the polenta into sticks or desired shapes.
- 4
Fry Polenta Sticks
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the polenta sticks in batches, frying until golden brown and crispy on all sides, about 3-4 minutes. Remove and drain on paper towels.
Sautéed Broccoli Rabe
- 5
Sauté the Broccoli Rabe
In a large skillet, heat 2 tbs of olive oil over medium heat. Add the sliced garlic and red pepper flakes, cooking until fragrant. Add the trimmed broccoli rabe and a pinch of salt, sautéing until the broccoli is tender and bright green, about 5-7 minutes. Adjust seasoning if necessary.
Spicy Salsa Verde
- 6
Make Salsa Verde
In a medium bowl, combine chopped parsley, cilantro, minced garlic, red chili flakes, red wine vinegar, and olive oil. Stir well until all ingredients are incorporated. Season with salt to taste.
Grill the Steak
- 7
