Recipe: Hanger steak
Marc Forgione
INGREDIENTS
One (10-ounce) hanger steak
Kosher salt
Freshly ground black pepper
Canola oil
2 tablespoons unsalted butter
1/2 head garlic, halved horizontally
3 sprigs fresh thyme
DIRECTIONS
1. Pat the steak dry and season both sides liberally with salt and pepper. Let the steak come to room temperature before cooking.
2. Add enough oil to a large sauté pan to cover the bottom of the pan and set it over high heat. Just before the oil starts to smoke, add the steak and sear for 1 minute. Reduce the heat to medium-high and cook the steak, without moving it, for about 3 minutes. Check the bottom of the steak to see if it is charred to your liking; if it is, flip it over and cook the other side for 2 minutes. Add the butter, garlic, and thyme to the pan. Raise the heat to high and baste the steak in the butter for about 2 minutes. (If the butter starts to burn, reduce the heat). Transfer the steak to a plate and let it rest for 10 minutes before serving. When ready to serve, slice the steak across the grain.
Recipe: Twice-baked potatoes with parmesan and truffle
Marc Forgione
INGREDIENTS
For potatoes:
2 Idaho potatoes, flesh only
1/4 cup pepper Jack cheese
1/3 cup sour cream
1/3 cup milk
1 1/2 scallion, whites, sliced
2 dashes black truffle oil
Salt, to taste
Pepper, to taste
For garnish:
Monterey Jack cheese
Scallions, greens
Black truffle oil
DIRECTIONS
Pierce potatoes with a fork all over and bake at 400 degrees for 50 minutes.
When the potatoes are done, cut into 3-inch pieces and scoop out flesh (but leave about 1/8-inch attached to skins) into the bowl of a stand mixer.
While the potato is still hot, mix in sour cream and milk in a mixer with the paddle attachment until smooth.
When mixture is smooth, add the rest of the ingredients.
Season to taste with salt and pepper.
Fry the skins in hot oil until crispy. Drain on a wire rack or paper towels.
Add cheese to the top of 3 potatoes.
Place 3 of the pre prepared potatoes into a sma
Recipe: Hanger steak
Marc Forgione
INGREDIENTS
One (10-ounce) hanger steak
Kosher salt
Freshly ground black pepper
Canola oil
2 tablespoons unsalted butter
1/2 head garlic, halved horizontally
3 sprigs fresh thyme
DIRECTIONS
1. Pat the steak dry and season both sides liberally with salt and pepper. Let the steak come to room temperature before cooking.
2. Add enough oil to a large sauté pan to cover the bottom of the pan and set it over high heat. Just before the oil starts to smoke, add the steak and sear for 1 minute. Reduce the heat to medium-high and cook the steak, without moving it, for about 3 minutes. Check the bottom of the steak to see if it is charred to your liking; if it is, flip it over and cook the other side for 2 minutes. Add the butter, garlic, and thyme to the pan. Raise the heat to high and baste the steak in the butter for about 2 minutes. (If the butter starts to burn, reduce the heat). Transfer the steak to a plate and let it rest for 10 minutes before serving. When ready to serve, slice the steak across the grain.
Recipe: Twice-baked potatoes with parmesan and truffle
Marc Forgione
INGREDIENTS
For potatoes:
2 Idaho potatoes, flesh only
1/4 cup pepper Jack cheese
1/3 cup sour cream
1/3 cup milk
1 1/2 scallion, whites, sliced
2 dashes black truffle oil
Salt, to taste
Pepper, to taste
For garnish:
Monterey Jack cheese
Scallions, greens
Black truffle oil
DIRECTIONS
Pierce potatoes with a fork all over and bake at 400 degrees for 50 minutes.
When the potatoes are done, cut into 3-inch pieces and scoop out flesh (but leave about 1/8-inch attached to skins) into the bowl of a stand mixer.
While the potato is still hot, mix in sour cream and milk in a mixer with the paddle attachment until smooth.
When mixture is smooth, add the rest of the ingredients.
Season to taste with salt and pepper.
Fry the skins in hot oil until crispy. Drain on a wire rack or paper towels.
Add cheese to the top of 3 potatoes.
Place 3 of the pre prepared potatoes into a small baking pan in a straight line.
Place into a 300 degree oven until heated through and lightly browned on top.
Top with scallions and a touch of oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 855 | ||
Calories from Fat: 839 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93.2g | 124 % | |
Saturated Fat 19.8g | 99 % | |
Monounsaturated Fat 50.3g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 61mg | 19 % | |
Sodium 166.7mg | 6 % | |
Potassium 113.9mg | 3 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 6.1g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 855
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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