Tag Archive | Alaya

Hangar Steak with Farro Risotto and Fava Beans

Aug16

Farro is one of those ‘ancient grains’ that has been revived of late with the push towards whole grain foods.  As a part of the wheat family, it creates a less creamy risotto than arborio or carnaroli rice, but its nutty taste and richness from the slow cooking technique more than make up for it.  Hangar steak is a less expensive cut of meat but with the right seasonings its flavor can nearly outshine any other.  The trick is having your butcher remove the nerve that runs through the center of the meat, creating two small loins that can be tied into equal sized loins and seared accordingly.  The garnishes in the risotto can vary but these really complement the meaty dish, balancing salty saucisson sec with the calmed citrus flavor of lemon confit.  Add whatever seasonal vegetables strike your fancy for this adaptable, year-round classic.

Difficulty: Moderate

Prep Time: 20 minutes

Cook Time: 50 minutes

Serves 4-5

Ingredients:

1 Tbsp. olive oil

½ onion, finely diced

1 cup faro

3 cloves spring garlic (or 1 clove regular garlic), finely diced

¼ cup diced dry sausage

¾ lemon confit, diced

¼ cup red scallions

3 pieces sundried tomato, finely diced

2 cups white wine

2 cups chicken stock, hot

1 ½ cups veal stock, divided

1 tsp. Esplette

¾ cup blanched, shucked favas

1 2-pound hangar steak, divided lengthwise and tied

2 Tbsp. Alaya spice

Technique:

  • In a large sauté pan with high edges, sweat the onions in the olive oil until translucent.  Add the faro and stir until coated; reduce heat to low and add 1 cup wine.  Stir until nearly all the liquid has been absorbed and repeat with the remaining wine and chicken stock, 1 cup at a time.

    Add garlic, saucisson, lemon, scallions and sundried tomatoes.  Check that the faro is tender but firm, cover, and turn off the heat
  • Heat the grill on high and season the hangar steaks with Alaya spice.  Cook the steaks on all four sides for approximately 15 minutes total; rest on the cutting board for 2-3 minutes before cutting against the grain in 1” slices on the bias.
  • Heat the veal stock in a small saucepan and finish the risotto with ¾ cup stock and the fava beans.  Combine any juices from cutting the steak with remaining stock and spoon over the meat once served.