Name: Bistro Steak with Buttermilk Onion Rings
Yield: 4 Servings
Ingredients: 2 tablespoons hazelnut, walnut, or olive oil; 2 tablespoons Sherry vinegar, divided; Kosher salt and freshly ground black pepper; 2 tablespoons vegetable oil; 1 1½ pound hanger steak, center membrane removed, cut into 4 equal pieces; 2 tablespoons unsalted butter; 1 medium shallot, finely chopped; 1 tablespoon finely chopped fresh thyme; 2 teaspoons black peppercorns, coarsely chopped; 2 teaspoons dry green peppercorns, coarsely chopped; 1 tablespoon Dijon mustard; Vegetable oil (for frying; about 3½ cups); ¾ cup buttermilk; 2 tablespoons apple cider vinegar; 1½ cups all-purpose flour; Kosher salt and freshly ground black pepper; 1 large onion, sliced ⅛” thick, rings separated; 6 cups watercress leaves with tender stems; A deep-fry thermometer

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Gentl & Hyers

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.

Recipe notes