Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

Sometimes, but not very often, it isn’t all about the sauce. Sometimes it’s the sides. Steak, frites, caramelized onions, sautéed mushrooms. Need I say more.

Hanger

Fried potatoes

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

INGREDIENTS:

  • 1 1/2 lb. medium white potatoes, scrubbed
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • Perfect Saute Seasoning or salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 onions, sliced into 1/2 inch-thick rings
  • 3/4 lb. cremini mushrooms, wiped clean, trimmed, and sliced
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley leaves (optional)
  • 2 teaspoons olive oil
  • 4 (7-ounce) hanger steaks
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper

METHOD:

  1. To make the potatoes: Put the potatoes in a large pot and add salted water to cover. Bring to a boil. Cook the potatoes until just barely tender, 20 to 25 minutes. Drain and cool. Slice the potatoes into 1/4 inch-thick matchsticks.

  2. Preheat the oven to 450 degrees F.

  3. To crisp the potatoes, in a large skillet over medium heat, heat 1 tablespoon of the butter with the oil. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over, about 10 minutes. Toss the potatoes with the remaining 1 tablespoon butter, the parsley, and the seasoning. Cover to keep warm, or transfer to a platter and tent with foil.

  4. Meanwhile, prepare the mushrooms and onions: In a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring, until they are browned and tender, 7 to 8 minutes. Sprinkle with seasoning and parsley, if using, and cover to keep warm.

  5. To cook the steak: Heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Sprinkle the steaks all over with the seasoning. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. Transfer the steaks to the oven and roast until desired doneness is reached, about 3 more minutes for rare (115 degrees F on an instant-read thermometer) and 5 for medium-rare (120 degrees F on an instant-read thermometer). Transfer to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.

Pommes Puree

There are lots of ways to make mashed potatoes. This is my favorite.

Pommes Puree from Anthony Bourdain’s Les Halles Cookbook

INGREDIENTS:

  • 6 Idaho potatoes, cut in half lengthwise
  • 1 tablespoon salt, plus more to taste
  • 2 cups heavy cream
  • 6 tablespoons butter
  • freshly ground black pepper

METHOD:

  1. COOK THE POTATOES: Place the potatoes in the large pot and add enough cold water to completely cover them. Add the 1 tablespoon/14 g of salt and bring to a boil. Let the potatoes cook in the boiling water for about 15 minutes, or until they are easily pierced with the tip of a paring knife.

  2. Drain the potatoes, discarding the hot water, and when they are cool enough to handle – but still hot – slip them from their skins. This might take some effort, and unless you’re a magician, there will probably remain a few tiny bits of skin. Not a big deal. Just discard the skins as best you can and move on.

  3. MAKE THE PUREE: In the small pot, combine the heavy cream and butter and bring the mixture to a boil. (it boils over quickly, so keep an eye on it.)

  4. In the meantime, return the potatoes to the large pot and mash them with the potato masher. Once the cream mixture has come to a boil, pour it in increments into the potatoes and mix well. Add cream. Mash. Add cream. Mix. Do not overwork the potatoes. When the mixture is creamy and smooth, season with salt and pepper and serve.

IMPROVISATION:

There are a lot of chefs in this country who are getting a lot of mileage from “Truffle Mashed Potatoes.” Now, fresh truffles are very expensive, and I doubt you’ll want to use them for something as simple as mashed potatoes. But don’t worry. Most of these chefs aren’t using fresh stuff either. Simply make the recipe above, drop a teaspoon of the relatively inexpensive canned “black truffle peelings” into the mix, then jack it with a few drops of white truffle oil.

Chive mashed potatoes? Sure! Simply drop a bunch of chives into boiling water for about 30 seconds. Immediately cool in ice water to retain the bright green color. Chop roughly, then puree in a blender with a little oil to moisten. Push through a fine strainer, then fold the result into your potatoes, along with some fresh chopped chives.

Roasted pepper mashed potatoes? Roast red peppers. Peel off the skins. Remove seeds and stem. Puree. Mix with spuds.

Tartiflette

Is there any better combination than bacon, cheese, and potatoes?

Tartiflette

INGREDIENTS:

  • 2 1/2 lbs potatoes, peeled
  • 2 tablespoons oil
  • 1 medium onion, thinly sliced
  • 1/2 lb slab bacon, cut into small dice
  • 3/4 cup white wine
  • salt and pepper
  • 1 lb Reblochon cheese

METHOD:

  1. Preheat oven to 350 degrees F.

  2. Place the potatoes in the large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the pairing knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into a small dice and set aside.

  3. In the large saute pan, heat the oil over high heat and add the onion. Cook over high heat for about 5 minutes, until golden brown, then add the bacon and cook for another 5 minutes, stirring occasionally. Add the potatoes and wine and season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally.

  4. Remove the mixture from the heat and place half of it in the round, ovenproof dish. Spread half the Reblochon atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese. Bake in the oven for 20 minutes, or until golden brown and bubbling. Serve hot.

Chicken Breast with Orange, Olives and New Potatoes

I made Chicken Breast with Orange, Olives and New Potatoes

Recipe courtesy Tyler Florence

INGREDIENTS:

  • 2 large chicken breasts, split in half down the middle – skin on
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup medium black olives, pitted
  • 1/2 orange, sliced into round circles
  • 4 large new potatoes, skin-on, 1/4-inch thick-sliced
  • 1/4 bunch flat leaf parsley, for garnish

METHOD:

  1. Preheat oven to 350 degrees F.

  2. Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil. Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down. Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan. Drizzle with a little more olive oil and shake the pan around a little so everything get’s coated nicely with the oil and chicken juices – this also helps settle everything into place. Cook for about 5 minutes on the stove-top until you get a little color on the potatoes. Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes. Garnish with fresh parsley stems.