Ingredients for Hanger Steak with Shallots and Jerusalem Artichokes

• 2 colheres de sopa de manteiga sem sal

• 450g shallots, peeled, roots left intact

• 1/4 de colher de chá de pimenta-do-reino moída grossa

• 1 colher de chá de sal kosher, mais a gosto

• 2 tablespoons plus 60ml red wine vinegar

• 60ml de azeite de oliva

• 1 teaspoon finely chopped Fresno chilli

• 450g Jerusalem artichokes (sunchokes), cut into 1/2" pieces

• Sal kosher

• 3 tablespoons double cream

• 1 colher de sopa de manteiga sem sal

• 45ml de azeite de oliva

• 675g de fraldinha, membrana central removida, cortada em 4 pedaços

• Sal kosher

• 2 lemons, halved

• Azeite de oliva

• Pimenta preta moída na hora

• 1/4 de xícara de folhas de salsa crespa fresca com talos macios

• 2 tablespoons fresh mint leaves

• 2 tablespoons torn fennel fronds

Preheat oven to 350°. Heat butter in a large ovenproof skillet over medium heat. Cook shallots, tossing occasionally, until golden brown, 8–10 minutes. Add pepper, 1 teaspoon salt, and 2 tablespoons vinegar and toss. Roast shallots in oven, checking after 10 minutes and shaking pan to turn and adding a splash or so of water if butter is burning, until tender, 10–20 minutes.

Meanwhile, whisk oil, chilli, and remaining 60ml vinegar in a large bowl; season with salt (vinaigrette will separate as it sits).

When shallots are done cooking, whisk vinaigrette, add shallots, and toss gently.

Cook Jerusalem artichokes in a large saucepan of boiling, generously salted water until tender, 10–12 minutes. Drain; return to saucepan. Cook over medium heat, tossing, until dry, about 2 minutes. Remove from heat, add cream and butter, and stir to combine.

Purée in a blender. With motor running, gradually add oil and blend until emulsified; season with salt. Strain through a fine-mesh sieve into a large bowl; discard solids.

Prepare grill for medium-high heat. Season steaks with salt and grill, turning occasionally, until lightly charred and an instant-read thermometer registers 130° for medium-rare, 8–10 minutes. Transfer to a cutting board. Squeeze lemons over and drizzle with oil; season with pepper. Let rest 5–10 minutes before slicing.

Spoon purée onto plates and place steak around. Top with shallots, leaving vinaigrette in pan. Toss herbs and fennel fronds in vinaigrette; season with salt. Top steak with salad and drizzle with oil.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.