Bistro Steak with Buttermilk Onion Rings

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • vinaigrette, steak, and sauce
  • 2 tablespoons hazelnut, walnut, or olive oil
  • 2 tablespoons Sherry vinegar, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 11/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
  • 2 tablespoons unsalted butter
  • 1 medium shallot, finely chopped
  • 1 tablespoon finely chopped fresh thyme
  • 2 teaspoons black peppercorns, coarsely chopped
  • 2 teaspoons dry green peppercorns, coarsely chopped
  • 1 tablespoon Dijon mustard
  • onion rings and assembly
  • Vegetable oil (for frying; about 31/2 cups)
  • 3/4 cup buttermilk
  • 2 tablespoons apple cider vinegar
  • 11/2 cups all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 large onion, sliced ⅛” thick, rings separated
  • 6 cups watercress leaves with tender stems
  • special equipment
  • A deep-fry thermometer

Directions

  1. vinaigrette, steak, and sauce

  2. Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
  3. Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
  4. While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
  5. Onion rings and assembly

  6. Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°.
  7. Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
  8. Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
  9. Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

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