Hanger Steak | Spring Veg | Cracked Rice

Spring has officially sprung and we are excited for all of the wonderful produce available this time of year.  After picking up some fresh spring peas + onions from our local Farmers' Market, we decided to pair it with a beautiful hanger steak, dressed it up with braised portobello mushrooms in a red wine reduction sauce + a side of Cajun Grain's Cracked Brown Rice from our April Basket.

Serves 2

Ingredients

1/2 Pound Hanger Steak

2 Spring Onions

1 Large Portobello Mushroom

3/4 Pound Spring Peas, De-Shelled

1 Cup Cajun Grain Cracked Brown Rice

1/4 Cup Red Wine

1 Cup Stock of Choice (we used beef stock)

3 Tablespoons Butter

3 Sprigs Each Rosemary + Oregano

3 Cloves Garlic, Grated

2 Chili de Arbol Chilis

1 + 3/4 Cups Water

1 Bowl Ice Water

Salt To Taste

Canola + Olive Oil As Needed

Directions

For The Rice

1. Rinse the rice
2. Add rice and water to a pot and bring to a boil
3. Lower heat and cover 
4. Allow to cook for 25 minutes

For The Peas

1. Bring a small pot of water to a rolling boil
2. Salt the water heavily
3. Blanch the peas for 2-3 minutes, depending on size
4. Remove the peas to the bowl of ice water
5. Once cooled completely, remove peas to paper towel to dry

For The Spring Onions

1. Pre-Heat Oven to 350 Degrees Fahrenheit 
2. Remove the top green portion of the onions
3. Slice into quarters, lengthwise
4. Place the onions in an ovenproof pan
5. Drizzle with olive oil + Salt
6. Add 1 sprig each of rosemary and oregano, along with the Chili de Arbol
7. Cover the pan with tinfoil and cook for approximately 20 minuets, or until they are tender + easily pierced

For The Steak

1. If time permits, allow steaks to come to room temperature
2. Season steaks generously with salt
3. Heat a cast-iron or heavy skillet over high heat
4. Drizzle 1 to 2 tablespoons of canola oil into the pan.  It should shimmer and move around the pan easily.
5. Sear the steaks for 3-5 minutes, until well caramelized
6. Flip the steak and sear for an additional minute
7. Place a sprig of rosemary and oregano on each steak + cover each with a tablespoon of butter
8. Place the steaks with the pan in the oven
9. Cook for approximately 10 minutes for medium rare
10. Once cooked to your desired temperature, remove steaks from the pan and allow to rest
11. Do not discard the pan or its juices

For The Portobello

1. Re-heat the pan used for the steaks
2. Slice the portobello into 1-inch wide strips
3. When the pan is hot, sear the portobello strips, white side down
4. Once well browned (approximately 2 minutes), flip the portobello to brown the opposite white sides
5. Add the grated garlic and stir to avoid burning
6. Once the garlic is aromatic, add the red wine and reduce
7. After the alcohol has been cooked off, add 1 tablespoon of butter
8. Stir to combine
9. Add the stock and allow all to reduce, stirring occasionally
10. Once well reduced, add the peas 

To Finish

1. Slice each steak across the grain into 1/2 inch strips
2. Lay half of the mushroom strips on each plate
3. Place the strips of steak across the mushrooms, in the middle of the plate
4. Spoon the reduction sauce and peas around the plate and over the steak
5. Add a few spoonfuls of Cajun Grain's Cracked Rice around the place
6. Place the spring onions around the steak
7. Enjoy!