Peppered Hanger Steak with Crispy Rice Cakes from 'Treme
Peppered Hanger Steak with Crispy Rice Cakes from 'Treme is It will be a hit at your valentin day event. From preparation to the plate, this recipe takes approximately 1 hour.
Instructions
Make the rice cakes: In a sieve, thoroughly rinse the sushi rice under cold running water until the water runs clear.
Place the rinsed rice in a small saucepan with the water and a generous pinch of salt. Bring the rice to a boil, uncovered, over medium-high heat. Reduce the heat to medium and simmer until most of the water has been absorbed by the rice, about 5 minutes. Cover the pan tightly, reduce the heat to low, and continue cooking for about 7 minutes longer.
Remove from the heat and let stand, covered, for 15 minutes. The rice should be tender and all of the water absorbed. (Even very slightly overcooked rice is not a problem in this recipe, as that may help the rice cakes keep their shape.) Scoop the rice onto a small baking sheet lined with plastic wrap. Form the rice into a rough square 3/4 to 1 inch thick. Cover tightly and refrigerate overnight until cold and set. When the rice has set, cut 8 equal-size triangles of rice cake and set aside until ready to fry and serve.
Preheat the oven to 400°F.
To make the steak: Generously season the hanger steaks with the cracked black pepper and kosher salt. In a cast-iron skillet over very high heat, heat the 2 tablespoons oil until almost smoking.
Add the steaks to the pan and sear until nicely browned on both sides, about 3 minutes per side.
Transfer the pan to the oven and bake until steaks are medium-rare, 7 to 10 minutes.
Transfer the steaks to a cutting board and let rest for 5 minutes.
While the steaks are cooking and resting, finish the rice cakes.
Heat the 3 tablespoons canola oil in a large nonstick sauté pan over medium-high heat. Carefully add the rice cakes to the hot oil. Cook until golden brown and toasty on one side, 3 to 4 minutes. Flip the rice cakes and continue cooking until golden brown on the other side, another 1 to 2 minutes.
Transfer the rice cakes to a plate and cover to keep warm. Set aside, reserving the pan.
Wipe out the pan you used to fry the rice cakes, if necessary, and add the olive oil and pea shoots. Stir in the chili-garlic sauce, the sweet soy glaze, and season with sea salt and ground pepper. Sauté the pea shoots until just barely wilted.
Carve each of the steaks into 5 slices.
Place 2 toasted rice cakes in the center of each plate, spoon the sautéed pea shoots over one side of the toasted rice cakes, and arrange the sliced beef around. Spoon the sweet soy glaze over and around the steak and serve at once.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Raymond R Collection Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
![Raymond R Collection Merlot]()
Raymond R Collection Merlot
The Merlot fills the mouth with smooth cherry, raspberry and plum flavors along with hints of earth and spice in the toasty vanilla finish. Full-bodied, yet approachable, with a good balance of acid and tannins. Pair with anything from grilled salmon, pork tenderloin, barbequed chicken and ribs to Thai red curry or Moroccan tagine.