Here's how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.
成分
Makes 4 servings
Vinaigrette, steak, and sauce:
Onion rings and assembly:
Special Equipment
For vinaigrette, steak, and sauce:
Step 1
Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
Step 2
Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
Step 3
While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
For onion rings and assembly:
Step 4
Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 350°F.
Step 5
Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
Step 6
Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
Step 7
Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.
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Reviews (4)
Back to TopGreat recipe! Previous reviewer asks what a hanger steak is...try Google my friend instead of reviewing a recipe you haven't made. I'm just sayin'.....
Anonymous
Northeast
3/18/2017
What is a hanger steak? Never heard of it. I have not made this.
diannablumrick
Rockport, Tx
3/18/2017
I only made the onion rings. They were tasty, but so much work. If you make them, you can reduce the flour a bit. The problem is that 1/8 inch slices are way too thin. Make them at least 1/4 inch. Also, there is no need to waste so much oil with 3 inches. Two inches would have been fine.
katpages1
Pennsylvania
2/4/2015
Every component of this recipe was delicious, there wasn't a single piece left of anything. The only revision I would make is to cut back slightly on the peppercorns, especially if you are making the sauce for less than 1.5 lbs of steak. I also made the onion rings first and kept them in a warm oven while I made the sauce and steak. I used walnut oil which was pricey but worth it for the vinegarette. This one is saved in the recipe box.
cathy1185
Boston, MA
3/23/2014