EntertainmentKansas City LiveFood KCL

Actions

Summer fun foods with Wilma's Good Food

Posted: 2:48 PM, Aug 06, 2018
Updated: 2018-08-06 16:08:53-04

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.

 ​​​​​Gorgonzola/Bacon Aioli-

  • 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.

Crispy Shallots-

  • 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.

Directions-

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.

 

Assembly-

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.

 

Meet the Team

“Do you have a segment idea or a question for the Kansas City Live team? Contact us and let us know!” If you need immediate assistance contact executive producer Stephanie Summers.

KCL Facebook Posts