Bistro Steak with Buttermilk Onion Rings

Ingredients for Bistro Steak with Buttermilk Onion Rings

• 2 tablespoons hazelnut, walnut, or olive oil

• 2 tablespoons Sherry vinegar, divided

• Sal kosher, pimenta moída na hora

• 2 colheres de sopa de óleo vegetal

• 1 675g hanger steak, centre membrane removed, cut into 4 equal pieces

• 2 colheres de sopa de manteiga sem sal

• 1 chalota média, finamente picada

• 1 tablespoon finely chopped fresh thyme

• 2 teaspoons black peppercorns, coarsely chopped

• 2 teaspoons dry green peppercorns, coarsely chopped

• 1 colher de sopa de mostarda Dijon

• Óleo vegetal (para fritar

• about 850ml )

• 180ml buttermilk

• 2 colheres de sopa de vinagre de maçã

• 350ml plain flour

• Sal kosher, pimenta moída na hora

• 1 large onion, sliced 1/8" thick, rings separated

• 6 cups watercress leaves with tender stems

• Um termômetro para fritura profunda

Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.

Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.

While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 120ml water and simmer until flavours meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.

Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 177°C.

Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.

Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.

Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

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