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.
- 1 - pound Wild Idea Buffalo 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 fillets
- 1 - tablespoon capers
- ½ - cup white wine
- salt and black pepper to taste
- Squeeze of fresh lemon
- 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 1 tablespoon olive oil and a teaspoon of salt and pepper. Allow to rest while you prepare the blistered tomatoes.
- For the tomatoes, heat 2 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 1 1/2 minutes on each side (smaller half of steak for just a minute on each side).
- Remove from 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!
Photo Credit: Jill O'Brien
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