HANGER STEAK WITH SHALLOTS AND JERUSALEM ARTICHOKES

Hanger Steak with Shallots and Jerusalem Artichokes image

Categories Herb Dinner Steak Jerusalem Artichoke Shallot Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 23

Ingredients

Roasted Shallots
2 tablespoons unsalted butter
1 pound shallots, peeled, roots left intact
1/4 teaspoon coarsely ground black pepper
1 teaspoon kosher salt, plus more
2 tablespoons plus 1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon finely chopped Fresno chile
Purée
1 pound Jerusalem artichokes (sunchokes), cut into 1/2" pieces
Kosher salt
3 tablespoons heavy cream
1 tablespoons unsalted butter
3 tablespoons olive oil
Steak and Assembly:
1 1/2 pound hanger steak, center membrane removed, cut into 4 pieces
Kosher salt
2 lemons, halved
Olive oil
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves with tender stems
2 tablespoons fresh mint leaves
2 tablespoons torn fennel fronds

Steps:

Roasted Shallots
Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8-10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10-20 minutes.
Meanwhile, whisk oil, chile, and remaining 1/4 cup vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).
When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.
Purée:
Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10-12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.
Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.
Steak and Assembly:
Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8-10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5-10 minutes before slicing.
Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.