Hanger Steak with Borracho Beans (serves 4-6)
For the Beans:
3 cups cannellini beans
1 rib of celery, cut int 3 pieces
½ yellow onion, cut in to half with root end on to hold together
3 cups Modelo Negra beer
3 cups water
Soak 3 cups of cannellini beans in ½ gallon of water for 8 hours. Drain.
Bring beans, celery, onion, beer, and water to a boil and reduce heat to a simmer. Cook until al dente (about 15 minutes), then let cool naturally in the cooking liquid.
For the Hanger Steak:
3 lbs Hanger steak
Trim and clean hanger steak to remove gristle running through the steak. Steak may be cut into portions or grilled whole and then sliced.
Season hanger steak with salt and pepper and let sit at room temperature for at least 15 minutes.
On the grill, cook the hanger steak to your liking and remove from heat to let rest for 10 minutes.
1 shallot, sliced thin
2 cloves garlic, sliced thin
2 cups chicken stock, or water
2 oz tequila
½ cup white wine
½ serrano pepper, sliced thin
2 T butter
¼ cup queso fresco, crumbled
While the steak is resting, sweat some shallot and garlic until translucent and deglaze with white wine. Add beans, Serrano pepper, chicken stock or water, salt and pepper to taste and bring to boil, reduce to simmer. Cook for 5 minutes to reduce liquid, remove from heat and swirl in butter and add crumbled queso fresco.
Place beans on platter, slice steak against the grain and shingle over top of the beans. Enjoy!
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