Chef Noel Roche offers us a tasty “Hanger Steak Toasted sandwich with sautéed onions” / El chef Noel Roche nos ofrece los detalles de su sabroso “Solomillo de carnicero con pan de sándwich tostado y cebolla”

By Prensa 21 de octubre de 2013 Leave a comment Go to comments

According to his own words “this recipe that uses six of my favorite ingredients, the fantastic hanger steak, your warming and delicious smoked paprika, onions, thyme, sourdough bread and horseradish”.

Open hanger steak toasted sandwich with sautéed onions

Ingredients (serves 4)

500 g of hanger steak or steak onglet
2 large or 4 small white onions
Lots of fresh thyme
50g unsalted butter
Rapeseed oil
La Chinata hot smoked paprika
Finely grated horseradish (store bought is ok but not the cream or creamed variety)
Greek yoghurt
Sourdough bread
Sea salt
Black pepper

Prepare your hanger steak by cleaning up all the non-meat tissue away from the hanger steak and then cut length ways along either side of the thick white line of connective tissue to leave 2 long hanger steak 'fillets'.
 Rub in generous quantities of the smoked paprika until the meat is coated well and season very well with sea salt. Set aside and place a large thick based frying pan on a high heat and open a window in your kitchen it's going to get smokey!! Close the kitchen door too.

Pour a glug of the oil and half the butter in the pan until it starts to slightly smoke. Carefully place lay one fillet in and cook very quickly turning every 20-30 seconds on all sides for about 4-5 mins remove from the pan and set aside on a plate to rest, repeat with the other 'fillet'.  Keep the pan but remove from the heat oil included.

Whilst the steaks are resting peel and slice your onions in half and slice about 3/4 of a cm thick. Put them into the pan and heat over a medium heat, add a generous amount of thyme leaves and plenty if black pepper. Sauté until soft and tender. Season with the sea salt. Set the pan aside.
Next slice your sourdough bread about an inch thick and toast. Mix the 4 dessert spoons of yoghurt and 2 dessert spoons of the horseradish and mix well in a bowl and add a pinch of sea salt.

Next to assemble. Pour the accumulated juices from the hanger steaks into the onions. Slice the steaks very thinly. Spread the yoghurt and horseradish mix generously on the toast, place on a plate and lay the slices of steak on top. Spoon out the onions and all the juices and buttery oil on top of the steak pieces. Ripp off more thyme leaves and scatter on top. Eat with friends and enjoy.

Posted in: RECETAS
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