Name: Hanger Steak with Shallots and Jerusalem Artichokes
Yield: 4 Servings
Ingredients: 2 tablespoons unsalted butter; 1 pound shallots, peeled, roots left intact; ¼ teaspoon coarsely ground black pepper; 1 teaspoon kosher salt, plus more; 2 tablespoons plus ¼ cup red wine vinegar; ¼ cup olive oil; 1 teaspoon finely chopped Fresno chile; 1 pound Jerusalem artichokes (sunchokes), cut into ½” pieces; Kosher salt; 3 tablespoons heavy cream; 1 tablespoon unsalted butter; 3 tablespoons olive oil; 1½ pound hanger steak, center membrane removed, cut into 4 pieces; Kosher salt; 2 lemons, halved; Olive oil; Freshly ground black pepper; ¼ cup fresh flat-leaf parsley leaves with tender stems; 2 tablespoons fresh mint leaves; 2 tablespoons torn fennel fronds

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Gentl & Hyers

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

Recipe notes