Chef/owner Paul Virant, Vie, Western Springs, IL
Yield: 4 servings.
FINGERLING POTATOES AND BABY TOMATO CONFIT:
1/2 lb. fingerling potatoes, sliced, poached in salted water, cooled
1/2 lb. assorted baby tomatoes, cut in half
2 cups olive oil, to cover
5 thyme sprigs
5 fresh bay leaves
3 cloves garlic, smashed
as needed, salt and pepper
Preheat oven to 250°F. Preseason tomatoes with salt and pepper and let rest for 15 minutes. Add the remaining ingredients, cover with olive oil and roast in oven for about 2 hours, until they are tender but still firm.
ARTICHOKE, SWEET ONION AND PICHOLINE OLIVE RELISH:
1 lb. baby artichokes, cleaned
3 lemons, juice and zest
1 sweet onion, 1/2" slices
1/4 cup sliced picholine olives
1 cup olive oil (use tomato confit oil)
2 Tbsp. white wine vinegar
2 Tbsp. chopped herbs (parsley and chives)
as needed, salt and pepper
Poach artichokes in simmering, salted water with juice and zest of 1 lemon for about 10-15 minutes. Drain and cool.
Toss onions and artichokes with olive oil and season with salt and pepper. Wood-grill the onions and artichokes. While artichokes and onions are warm, combine them with vinegar, herbs, juice and zest of the remaining two lemons, as well as picholine olives. Reserve at room temperature.
RED WINE HERB BUTTER:
1 lb. unsalted butter, softened
1 bottle red wine, reduced to 1/2 cup
1/2 cup chopped shallots
1 lemon, juice and zest
as needed, salt and pepper
1 cup chopped herbs (chives, thyme, parsley, tarragon)
Blend ingredients in food processor, season with salt and pepper, then fold in herbs. Roll in plastic wrap and refrigerate. Butter will keep up to 1 month in the refrigerator.
4 8-oz. hanger steak portions, marinated with lemon juice, grated onion, olive oil, cracked black pepper, fingerling potato and tomato confit, and artichoke relish
4 Tbsp. unsalted butter
4 Tbsp. herb red wine compound butter
1 cup loosely packed arugula for garnish, tossed with olive oil and lemon juice
Season hanger steak with salt and pepper, grill for about 8 minutes for medium rare.
Heat up potato mixture in small sauce pan, finish with butter and place on 4 warm plates. Slice hanger steak and place on potatoes and tomatoes. Place 1 Tbsp. compound butter on each steak and spoon artichoke relish on top with its liquid. Garnish with arugula salad and serve.
Sponsored by Nestlé FoodServices
www.nestlesfoodservices.com
