Indoor Grilling...Grilled Hanger Steak with Chimichurri Sauce

By raising our own beef, one of the many benifits is being able to sample every single cut of beef there is. Hanger steak has become one of my favorites, it's just so versitle and quick and easy to prepare.

This recipe for grilled {indoor} Hanger steak came to me courtesy Iron Chef Marc Forgioni and T-fal.  If its already become chilly in your area, you can grill all winter long using  the new T-Fal OptiGrill available at Bed Bath & Beyond in October.

A hanger steak is a cut of beef steak prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 lb. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.

Hanger steak resembles flank steak in texture and flavor.

What's your favorite cut of beef??

Iron Chef Marc Forgioni's Grilled Hanger Steak with Chimichurri sauce 

Ingredients

For the Meat Marinade:

• 1 cup chopped fresh curly parsley
• 3 tablespoons minced shallot
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 garlic clove, minced
• 1 teaspoon pink peppercorns, crushed
• Extra-virgin olive oil
• 1 Hangar Steak

For the Chimichurri Sauce:

• 3/4 cup extra-virgin olive oil
• 1/2 cup chopped fresh curly parsley
• 1/2 cup chopped fresh cilantro
• 3 tablespoons minced shallots
• 1 tablespoons red pepper flakes
• 1 tablespoon minced garlic
• Kosher salt
• 1/4 cup sherry vinegar

For the Grilled Vidalia Onions:

• 1 Vidalia onion, cut into 1/2-inch thick rings
• Olive oil
• Kosher salt
• Freshly ground black pepper
• To Assemble the Dish:
• Flaky sea salt, such as Maldon
• Smoked salt
• Freshly ground black pepper

Directions

Make the Steak:

Combine all herbs, shallots, garlic, and peppercorns in a small container and cover with enough EVOO to cover the herb mixture. Add steak and marinate overnight or up to one day ahead.

Make the Chimichurri Sauce:

In a medium bowl mix together the olive oil, parsley, cilantro, shallots, pepper flakes, garlic, and salt. Cover and refrigerate for at least 2 hours or up to 1 day. Right before serving, add the sherry vinegar.

Make the Grilled Vidalia Onions:

While the steak is resting, toss the onions rings with some olive oil, salt, and black pepper. Grill the onions on the Opti-grill, until cooked through, 4 to 5 minutes. Finely chop the onions and combine with the chimichurri.

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Mouth Watering Lobster Grilled Cheese

June is Dairy Month and what better way to help celebrate but by having a Lobster Grilled Cheese sandwich.  Yes Please!   I received this recipe yesterday via email, courtesy Chef Marc Forgione and T-Fal and thought it looked absolutely mouth watering and just had to share it with you.  

Winner of the Food Network’s Next Iron Chef (Season 3), Chef Marc Forgione began his career at the age of 16, joining his father, Larry Forgione –a culinary legend who revolutionized American‐style cooking in the '70s and '80s- in the kitchen at An American Place. Forgione fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own.  With Marc Forgione, formerly known as Forge, Forgione's first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star."  Forgione was most recently coveted with his third Michelin star in the 2012 guide, making him the youngest American‐born chef and owner to receive the honor in consecutive years (2010, 2011, 2012).

Lobster Grilled Cheese

Makes 4 whole sandwiches

Ingredients

For the Chili Lobster:

·         2 cups Lobster Stock (If you can’t find Lobster Stock, get seafood stock, which should be available at Whole Foods or Fox & Obels)

·         4 (1 ½ pound) lobsters, claws removed

·         ¼ cup Sriracha

·         2 tablespoons low-sodium soy sauce

·         Juice of 2 limes

·         6 ounces (12 tablespoons) unsalted butter, divided

·         4 tablespoons canola oil

·         Kosher salt

·         Freshly ground black pepper

·         2 tablespoons chopped tarragon

·         8 slices of fontina cheese

·         4 slices Pullman Loaf or other high-quality thick sliced white bread (1” thick)

Preparation

1.       Cut the tails off the lobster bodies, and into 1-inch pieces while the tails are still in their shells

2.       Bring the Lobster Stock to a simmer and add the Sriracha, soy sauce and lime juice. Piece by piece, whisk in 6 tablespoons of butter until emulsified. Reduce the remaining sauce until it slightly thickens, about 2 minutes.

3.       Toss the lobster tail pieces in oil with salt and pepper and cook for 1-2 minutes or until cooked through. Place the lobster pieces in a bowl and transfer to the fridge until cooled. When the lobster pieces have cooled, pop the meat out of the tails and set aside.

4.       For each sandwich take two slices of bread. Place one slice of fontina cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle ½ tablespoon of tarragon, cover with a second slice of fontina cheese, and then top with the second piece of bread. Brush the outer sides of each slice of bread with melted butter and season with salt. Grill the sandwich on the T-fal Mini Grilled Cheese Griddle and serve with a small bowl of the chili sauce on the side.

Mini T-Fal  - Specially designed for making grilled cheese, the T-fal Mini Grilled Cheese Griddle is a small, non-stick pan that heats up quicker than larger pans and is the perfect size for cooking a single grilled cheese sandwich. It has a flat griddle base to ensure even heat distribution for a perfectly melted grilled cheese sandwich. The griddle is scratch-resistant and its nonstick coating ensures quick and easy cooking and clean up. Available at Target for $8.24

Images and recipe courtesy Marc Forgione and T-Fal

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