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Summer fun foods with Wilma's Good Food

Posted at 2:48 PM, Aug 06, 2018
and last 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.


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.