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Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

Organic chargrilled hanger steak, loaded potato skins, baby gem and blue cheese salad

PT1H55M

PT1H

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1
Preheat the oven to 180°C/gas mark 4. To make the onion glaze for the steak, wrap the onions in parchment paper and tin foil and place onto a tray. Roast in the oven for 1 hour and 30 minutes until completely soft
  • 10 onions
2
Remove from the paper and foil and squeeze the onions to release their juices into the tray. Remove any outer skins from the onions and add 400ml of the water to the tray. Cover with foil and return to the oven for a further 15 minutes
  • 400ml of water
3
Meanwhile, make a light caramel with the sugar and remaining 50ml of water. Add about 450ml of the onion juice from the tray to the caramel and reduce to a thick glaze consistency
  • 100g of sugar
  • 50ml of water
4
For the brine, place the caster sugar, salt, juniper berries, garlic, bay leaf and water into a pan and heat until the salt and sugar have dissolved. Leave to cool. Once cooled, place the hanger (onglet) steak into the brine and leave for 1 hour
  • 100g of caster sugar
  • 120g of sea salt
  • 2 juniper berries, crushed
  • 3 garlic cloves, crushed
  • 1 bay leaf, torn
  • 1l water
  • 1.2kg onglet, cut into 4
5
Preheat the oven to 190°C/gas mark 6. Evenly spread the sea salt onto a tray and place the potatoes on top. Place in the oven for 45 minutes until cooked through. Discard the salt, cut each potato in half and scoop out the middle leaving empty skins
  • 250g of coarse sea salt
  • 4 Maris Piper potatoes, medium sized, washed
6
Pass the removed potato through a sieve into a pan and add 50g of the butter, crème fraiche, milk, chives and a little salt. Mix well and place into a piping bag and reserve to fill the skins, keeping warm
  • 50g of butter
  • 60g of créme fraiche
  • 50g of milk
  • 5g of chives, finely sliced
  • 1 pinch of salt
7
Melt the remaining butter and brush the inside of each shell with it. Season with salt, place back into the oven for 5-8 mins until golden and crispy. Once golden, remove from the oven, pipe in the mashed potato and serve
  • 25g of butter
  • 1 pinch of salt
8
To make the pickling syrup for the dressing, place all ingredients into a pan bring to the boil and reduce to a syrup
  • 250ml of distilled vinegar
  • 250g of sugar
  • 250ml of water
9
To make the blue cheese sauce, add the crushed garlic to the warm pickling syrup and infuse for 5 minutes. Place the rest of the ingredients into a blender with the garlic syrup. Blitz for 2 minutes, then season with Worcestershire sauce, Tabasco and salt and pepper
  • 10g of garlic, crushed
  • 175g of Fourme d’Ambert
  • 75g of Gorgonzola
  • 125g of buttermilk
  • 100g of sour cream
  • 100g of mayonnaise
  • Worcestershire sauce, to taste
  • Tabasco, to taste
  • salt
  • pepper
10
To make the crispy onion rings, add a pinch of paprika to some seasoned plain flour in a shallow dish. Pour the milk into another shallow dish and dip the onion rings into the milk, drain slightly then coat with the flour. Deep fry at 140°C until golden brown, then leave to drain on kitchen paper
  • 1 large onion, sliced into 16 rings
  • 1 pinch of paprika
  • seasoned flour
  • milk
  • sunflower oil, for deep frying
11
When nearly ready to serve, remove the steak from the brine and pat dry. Cook on a hot barbecue (or grill), turning every so often, for 3-4 minutes until the steak is charred and cooked to medium rare. Remove from the heat and leave to rest for a few minutes before brushing with the reserved onion glaze
12
For the salad, mix the radish, spring onions, pea shoots and red onions together in a bowl. Place the baby gem leaves on serving boards or plates, topped with a good handful of the pea shoot salad. Crumble over the blue cheese and top with the crispy onion rings and blue cheese dressing. Slice the steak and serve with the salad and filled potato skins
  • 2 red radishes, finely sliced
  • 2 spring onions, finely sliced
  • 50g of pea shoots
  • 1 red onion, finely sliced
  • 25g of blue cheese

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Ingredients

Metric

Imperial

  • 1.2kg onglet, organic, cut into 4

Caramelised onion glaze

Brine

Potato skins

Pickling syrup

  • 250ml of distilled vinegar
  • 250g of sugar
  • 250ml of water

Blue cheese dressing

Crispy onion rings

Baby gem salad

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