Summer keeps rolling along and so does the season of outdoor parties, BBQs and get-togethers! Wilma's Good Food manager and co-owner McCartney Payton and chef and co-owner Brett Atkinson show us how to keep rolling along this summer with creative, delicious and simple recipes to kick those “same old same old” summer go-to’s up a notch.
Hanger Steak Sandwiches w/Roasted Red Pepper Chimichurri.
- 1-1/2 lb Cleaned Hanger Steak.
- 4 Eggs.
- 4 Oz Arugula.
- 1 Cup Roasted Red Pepper Chimichurri.
- 1 Cup Gorgonzola/Bacon Aioli.
- 2 Cups Crispy Shallots.
- 4 Sara Lee Bakery Buns.
- 4 Tbs Unsalted Butter.
- Kosher Salt.
- Fresh Ground Pepper.
- 4 Cups Vegetable Oil.
- 1/2 Cup Chicken Stock.
- 2 Tbs Olive Oil.
Red Pepper Chimichurri-
- 1/2 Cup Red Wine Vinegar.
- 1Tsp Kosher Salt.
- 3 Garlic Cloves, minced.
- 1 Shallot, minced.
- 1 Fresno Chili, minced.
- 1/2 Cup Cilantro, finely chopped.
- 1/4 Cup Parsley, finely chopped.
- 2 Tbs Fresh Oregano, finely chopped.
- 1 Tsp Red Pepper Flakes.
- 3/4 Cup Olive Oil.
Combine all ingredients in a medium-sized bowl and let sit. Before service, whisk in Olive Oil.
- 1/2 Cup Mayo.
- 2 Tsp Lemon Juice.
- 1/4 Tsp Kosher Salt.
- 1/4 Tsp Fresh Ground Pepper.
- 2 Pcs Cooked Bacon, Chopped.
- 2 Oz Gorgonzola Cheese.
Place all ingredients in a food processor and pulse until thoroughly incorporated.
- 2 Shallots, thinly sliced.
- 1/2 Cup Buttermilk.
- 1 Cup Flour.
- 1 Tsp Kosher Salt.
In a medium pot, heat vegetable oil to 350°. Drench shallots in buttermilk, then flour. Shake off excess flour then fry in hot oil until golden brown. Remove from oil and set aside.
Remove steak from refrigerator 1/2 hr before cooking, cut into 4 equal pieces and season liberally with salt and pepper, and thoroughly coat with olive oil.
In an extremely hot stainless or cast-iron pan, cook steaks, turning once, until the internal temperature is 125°, about 6/7 minutes. Remove from pan and set aside.
Deglaze the pan with chicken stock and scrape the crispy bits off into the stock. Reduce for 1 minute, remove from heat, and stir in 2tbs butter until incorporated. Cook eggs as desired and set aside.
After steak has rested 5 minutes, slice thinly and place on buns toasted with remaining butter and dressed with aioli. Drizzle with Pan Sauce, add Chimichurri, Arugula, Egg, and finish with Crispy Shallot.