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About the Dish

  • Hanger Steak

    Hanger Steak

  • PeachDish Salt

    PeachDish Salt

  • Kale

    Kale

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Honey

    Honey

  • Apple

    Apple

  • Butter

    Butter

  • Shallot

    Shallot

  • Thyme

    Thyme

  • Mixed Mushrooms

    Mixed Mushrooms

METHOD

1
Prepare your mise en place: Remove stalks from kale and chop them finely; slice kale leaves as thinly as you can. Cut apples into small dice (1/4-inch cubes). Peel and thinly slice shallots. Pick and chop thyme leaves. Remove any woody/tough stems from the mixed mushrooms and discard; thinly slice trimmed mushrooms.
2
Season hanger steak with 1/2 teaspoon PeachDish salt, then rub with 1 tablespoon olive oil.
3
In a mixing bowl combine kale stems and leaves, 1/4 teaspoon PeachDish salt, remaining 2 tablespoons olive oil, 2 tablespoons cider vinegar, honey, and several turns of pepper from your pepper mill. Squeeze, squish and press the kale while mixing to combine; your goal is to crush the kale and mix the resulting liquid with the dressing ingredients. When the kale is well crushed, gently mix in apple.
4
Place a sauté pan over medium heat; add butter. When butter is melted add sliced shallots, and cook while stirring 2-3 minutes, or until shallots just start to become translucent. Reduce heat to low, and add thyme, remaining 1/4 teaspoon PeachDish salt, remaining 1 tablespoon cider vinegar and mixed mushrooms. Continue to cook while stirring 8-10 minutes, or until the mushrooms are very soft and fully cooked. Stir in 1/4 cup water. Remove from heat, and stir in half & half. Taste and adjust seasoning as desired.
5
While the mushrooms and shallots cook, prepare your steak. Arrange steak on a broiler pan or a roasting pan (preferably with a rack). For rare to medium rare: Broil steak 3 minutes, turn over, and broil 3-4 minutes more. Add a little more time per side if you prefer your meat cooked more.
6
Remove steak from oven, and allow to rest at least 10 minutes before slicing. Cut against the grain into 1/4-inch-thick slices. Add any resting/carving juices from the steaks to the mushrooms and shallots, and stir to combine. Divide steak between 2 plates and top with mushroom mixture. Serve kale salad on the side. Enjoy!