Friday, August 11, 2023

Bistro Steak with Polenta Fries and Salsa Verde

Bistro steaks, most commonly knows as hanger steaks, is a cut of beef steak loved for its flavor.

This bistro steak recipe below is for four people and has three components: a) the steak, b) the salsa verde and c) the polenta fries.

Enjoy!

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Bistro Steak

Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 15 minutes
Marinating time 4 hours
Total Time 4 hours 55 minutes
Servings 4 servings
Author Nader Jaouhar

Ingredients

Bistro steak:

  • 8 ounce pieces of flank steak x 4
  • 2 clove garlic
  • 1/2 cup extra virgin olive oil
  • 2 sprigs fresh thyme
  • 1 teaspoon black pepper
  • 2 teaspoons butter

Salsa verde:

  • 1 bunch Italian parsley
  • 1 clove garlic
  • 2 cornichons
  • 1/2 teaspoon capers
  • 2 sprigs oregano
  • 2 tablespoons red wine vinegar

Polenta:

  • 1 quart chicken stock
  • 3 cups half and half
  • 1 sprig Fresh thyme
  • 2 clove garlic
  • 1 bay leaf
  • 8 ounce polenta
  • 1/2 teaspoon black pepper
  • 1/2 cup grated parmesan cheese

Polenta fries:

  • 1 cup flour
  • 2 cups canola oil

Instructions

Salsa verde:

  • *This can be made up to 2 days ahead of serving.
  • Remove leaves from parsley and discard stems.
  • Remove leaves from oregano and discard stems.
  • Place all ingredients in a blender and pulse until finely chopped.
  • Store covered in refrigerator until ready for use.

Polenta fries:

  • In preparation for the fries, the polenta should be made a day before serving.

Polenta:

  • Combine chicken broth, half-and-half, thyme, garlic and bay leaf in a medium saucepan and bring to a boil.
  • Remove from heat and strain.
  • Pour liquid back into saucepan and bring to a boil.
  • Add polenta slowly in a stream to the boiling liquid, stirring constantly. Continue stirring until polenta is cooked. It will be cooked when it begins to pull away from the edges of the pan.
  • Remove from heat and add salt, pepper and cheese. Adjust seasoning to taste preference.
  • Pour polenta into a wax paper lined 9×13 cake pan and allow to come to room temperature.
  • Cover and refrigerate until solid.

Polenta fries:

  • *To be made immediately before serving
  • To remove from cake pan, run a knife around the edge of the pan and upend polenta over a cutting board. Discard wax paper.
  • Slice polenta into 1”x3” batons and dredge in flour.
  • Heat canola oil in large skillet over high flame until very hot—polenta should sizzle when put in oil.
  • Fry polenta until crispy and hot all the way through, approximately 3 minutes on each side.
  • Drain and serve immediately.

Steak:

  • *The steak will need to be marinated for at least 4 hours before cooking, but it can marinate for longer.
  • Combine steaks, garlic, olive oil and thyme in self-sealing plastic bag. Refrigerate for at least 4 hours.
  • Remove steaks from marinade. Sprinkle both sides with salt and pepper.
  • Heat large skillet over medium high flame.
  • Once pan is hot, add 1 TBSP butter and allow to melt.
  • Add steaks to hot pan and cook for 3 minutes on one side.
  • Turn steaks over, add remaining butter and cook another 3 minutes.
  • Remove steaks from heat and allow to rest 2 minutes before serving.

Plating the dish:

  • Carve steaks on a sharp diagonal into 3 or 4 pieces.
  • Place on warmed plate in overlapping pieces.
  • Drizzle with Salsa Verde and add 3 polenta fries to each plate.

Notes

Bistro Steak

Related: Marinated Skirt Steak
Related: 16 of the World’s Most Expensive Steaks
Related: What is a Delmonico Steak?

The post Bistro Steak with Polenta Fries and Salsa Verde appeared first on Chef's Pencil.



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