Steak Appetizer

[guajolote]

I have a beautiful hangar steak that I want to make for some friends as an appetizer before we go out to dinner. I know I could just serve up slices but I was wondering if anyone had any other ideas. I also have some great heirloom tomatoes, it would be nice to combine the two.

Thanks

[tommy]

i have no ideas.

you're welcome.

seriously though, i've only ever had it marinated (or not), and served rare with a nice crust. could you consider a tartare with this cut? probably pretty chewy. would a vietnamese-influenced cubed (seared) beef over vermicelli with some herbs and a light dressing of lime juice/fish sauce/sugar be reasonable?

[Fat Guy]

I'd make traditional bruschetta, but with very thin strips of grilled steak under the tomato topping.

[vengroff]

Mini tacos al carbon. Char the outside of the steak, slice it and roll in small warm flour tortillas with pico made from the tomatos and some cilantro, onions, and jalapenos.

[MatthewB]

would a vietnamese-influenced cubed (seared) beef over vermicelli with some herbs and a light dressing of lime juice/fish sauce/sugar be reasonable?

Something like this.

But under the vermicelli, add some matchsticked cucumbers & thinly sliced scallions. Definitely do the sauce but pour the sauce over the vermicelli mixture & then add the steak. Provide extra table sauce on the side for those who would like more.

[Dave the Cook]

How about: roast the tomatoes in a slow oven with a head or two of garlic. Bathe the steak in lime or lime juice, soy and a little brown sugar for an hour or so, then grill to medium rare. Let cool.

Slice the steak thin on the bias. Wrap a rosy slice around a chunk of tomato candy, a clove of garlic and a basil leaf (or oregano leaves) to make a sort of flower. Secure with a toothpick, sprinkle with coarse salt. Garnish with a tiny basil or oregano leaf (or basil flower sprig, if you've got any).

[APPS411]

I used to serve a cold seared beef asian spicy slaw as an appetizer.

Pepper and sear beef, slice into thin strips against grain.

Shred some nappa cabbage with a hand schredder, slightly salt and cabbage to rid of some of the water.

I used to make a easy dressing out of fresh grated ginger, crushed garlic, diced jalepeno and scallions, a little bit of rice vinegar, water and believe it or not... green tomatios. I know, not asian, but the slight bitterness works great. Lightly pulse in a blender and toss w/ the chilled cabbage and beef strips and some fried shallot slices to add a crunchy texture since the cabbages is limp after wilting.

Make sure you use enough fresh jalepeno to give it enough kick.

[JAZ]

I made miniature tostadas with hangar steak for a class recently and everyone loved them. I didn't marinate the steak, although you could. I sliced it thin, tossed it with chili powder and a little cumin and let it set for 15 minutes or so. Right before grilling (indoor class, so I used a stovetop grill), I salted it. After grilling, I chopped it coarsely. For the tostadas, I cut 2" rounds from corn tortillas and fried them. To assemble, put a little finely shredded iceberg lettuce (for the crunch factor and to keep the tortillas from getting soggy -- if you have an aversion to iceberg, you could use Napa cabbage), then top with a little steak, a little shredded monterey jack cheese and pico de gallo or other salsa made with your tomatoes.

Not fancy or particularly complex, but popular.

A combination I love for a steak sandwich is caramelized onions with a touch of balsamic and aged gouda shaved over the steak. I imagine you could make a great bruschetta with that, but it wouldn't involve the tomatoes.

[guajolote]

I made Dave's wrap of a slice of beef (hanger steak browned in a pan then thrown in a hot oven for 5 minutes, 5 minute rest) surrounding oven-dried tomatoes, roasted garlic, and a basil leaf. I didn't marinate the beef, though.

It was very well received, and I'll be making it again. Thanks to the sous chefs who did the actually wrapping.

[ronnie_suburban]

I made Dave's wrap of a slice of beef (hanger steak browned in a pan then thrown in a hot oven for 5 minutes, 5 minute rest) surrounding oven-dried tomatoes, roasted garlic, and a basil leaf. I didn't marinate the beef, though.

It was very well received, and I'll be making it again. Thanks to the sous chefs who did the actually wrapping.

It was delicious...thanks for the effort Dean and for the concept Dave. The combination of flavors was absolutely terrific.

=R=

[Dave the Cook]

Very cool! I am honored and humbled. (Yes, I'm serious!)

And glad it worked.