Butcher's & Gardener's
Butcher's & Gardener's
PREP DETAILS
Serves 4 to 6
INGREDIENTS
1 (2-pound) flank steak, cleaned and cut into four equal portions
Deep-Fried Shallots
Red Wine Sauce
SoHo Fries
Chopped Salsa Verde
Canola oil, to taste
Kosher salt, to taste
Ground black pepper, to taste
DIRECTIONS
Preheat a grill or cast-iron pan over high heat. Liberally season the flank steaks with salt and pepper. Using canola oil as needed, cook the steaks to desired doneness.
Spoon a portion of Chopped Salsa Verde onto a plate, followed by a steak. Top with Red Wine Sauce, SoHo Fries, and Deep-Fried Shallots. Repeat with remaining components.
Deep-Fried Shallots Ingredients
6 large shallots, peeled
2 cups milk
½ cup cornstarch
Kosher salt, to taste
Method
Thinly slice the shallots on a mandolin. Add to a bowl, cover with milk, and stir to combine. Cover and let soak in the refrigerator overnight.
Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F.
Drain the shallots very well and add to a large bowl. Add the cornstarch and salt and toss well to coat.
Working in batches if necessary, fry the shallots until deeply golden brown, about 3 minutes. Season with salt and reserve on a baking sheet lined with a rack.
Chopped Salsa Verde Ingredients
2 shallots, peeled
2 cloves garlic, peeled
6 tomatillos, husks removed and rinsed, divided
2 jalapenos, seeds and ribs removed, divided
¼ cup coarsely chopped cilantro
¼ cup parsley
1 ½ teaspoons extra virgin olive oil
1 teaspoon fine sea salt
Method
Preheat the oven to 400 degrees F.
Coarsely chop the shallots, garlic, 3 tomatillos, and 1 jalapeno and scatter on a baking sheet. Roast until charred, about 10 minutes. Transfer to a blender and blend until smooth.
Chop the remaining tomatillos and finely dice the remaining jalapeno. Transfer to a bowl and add the charred vegetable mixture, cilantro, parsley, olive oil, and salt.
Red Wine Sauce Ingredients
4 ounces diced bacon
1 Tablespoon tomato paste
2 cloves garlic, minced
½ teaspoons dried thyme
3 cups water
2 ½ cups red wine
2 cup beef stock
1 Tablespoon brown sugar
6 Tablespoons butter
Ground black pepper, to taste
Kosher salt, to taste
Method
In a large pan over medium high heat, cook the bacon to render out some of the fat, about 5 minutes. Add the tomato paste, garlic, and thyme, and cook until aromatic, about 5 additional minutes. Add the water, red wine, beef stock, and brown sugar and bring to a simmer. Reduce the heat to low and cook until thick and reduced, about 45 minutes. Whisk in the butter and season with salt and pepper, to taste.
SoHo Fries Ingredients
3 pounds Russet potatoes
¾ cup finely grated Parmigiano-Reggiano
1 Tablespoon dried parsley
Kosher salt, to taste
Method
Fill a fryer or Dutch oven with canola oil and preheat to 350 degrees F. Using a fry punch or knife, cut the potatoes into fries.
Working in batches if necessary, fry the fries until deeply golden brown and cooked through, about 5 minutes. Transfer to a large bowl and season with the cheese, parsley, and salt.