Black Angus Hanger Steak Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Season the hanger steak with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steak for 4-5 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

2. 2

   Make the Red Shallot Confit

   Finely slice the red shallots. In a small saucepan, melt 2 tablespoons of butter over low heat. Add the shallots and cook gently for about 10-15 minutes until they are soft and caramelized. Set aside.

3. 3

   Prepare the Spinach Béchamel

   In a saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk and cook until thickened. Stir in the spinach and a pinch of nutmeg, season with salt and pepper to taste. Cook until the spinach is wilted.

4. 4

   Cook the Sunchokes

   Wash and slice the sunchokes thinly. In a skillet, add a little olive oil and sauté the sunchokes until golden brown and tender, about 8-10 minutes. Season with salt and pepper.

5. 5

   Plate the Dish

   On a plate, spread a layer of spinach béchamel, top with sliced hanger steak, and garnish with red shallot confit and sautéed sunchokes.