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August 13, 2019

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Buffalo Steak with Blistered Tomato Sauce

Many food items can stand on their own, but sometimes you hit a trifecta, where the equal balance of each emulsifies with the other and creates a party in your mouth.

You are going to love this dish. Simple. Delicious. And... easy.  Note: I used the Hanger Steak/ Hanging Tender for this recipe, but any of our premium steaks would work as well.

Hanger Steak 

Ingredients:

1 - 1 lb. Wild Idea Hanging Tender

3 - tablespoons olive oil.

1 - teaspoon salt & pepper

12 - ounces cherry tomatoes, halved

1 - teaspoon fresh thyme leaves or ½ dry

½ - teaspoon fresh oregano or ¼ dry

2 - cloves garlic, chopped or 1½ tablespoons

2 - anchovy filets

1 - tablespoon capers

½ - cup white wine

salt and black pepper to taste

Squeeze of fresh lemon

 

Preparation:

  • Using a filet knife remove sinew piece that runs down the center of the hanging tender. This will give you two long strips of meat , one will be smaller in size than the other. Or, you can leave whole.
  • Rub the steak pieces with 1tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the Blistered Tomatoes.
  • For the tomatoes, heat two tablespoons of olive oil in a pan over medium high heat, and add the halved tomatoes spreading them evenly over the pan. . Allow them to cook for about 7 minutes.
  • Add the herbs and garlic and stir to incorporate.
  • Reduce heat to medium and continue to cook for 5 minutes.
  • Remove the tomatoes form the heat while you prepare the steaks.
  • Over a high heat, 500* grill - grill the prepped steaks for one and a half minutes on each side (smaller half of steak for just a minute on each side.
  • Remove form the grill, cover and rest while finishing the tomatoes.
  • Add the anchovies, breaking up with a spoon and add the capers and wine. Stir to incorporate and continue to cook until wine is reduced to half.
  • Taste and season with salt & pepper and fresh squeeze of lemon before serving.
  • Carve the steak into desired pieces and serve with Blistered Tomato Sauce and Risotto. So good!

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