marinated hanger steak with artichoke-olive purée
scamone di manzo marinato al vino rosso
TOTAL TIME: 50 minutes
MAKES: 4 servings
Tender, wine-marinated steak is paired with a rich, mildly tart artichoke purée.
1 1/2 pounds hanger or flank steak, about 1¼ inch thick
1 1/4 cups light-bodied dry red wine
3 tablespoons red wine vinegar
1 medium shallot, thinly sliced
1 large leafy sprig rosemary, cut into 2-inch lengths
1/4 cup plus 2 tablespoons extra-virgin olive oil plus more for drizzling
2 garlic cloves, gently smashed and peeled
1 teaspoon white wine vinegar
Fine sea salt
1 (9.9-ounce) jar artichoke hearts, preferably in water, drained and quartered (1 heaping cup)
5 large green Bella di Cerignola olives or 10 smaller mild green olives, pitted
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons thinly sliced basil leaves
Finely grated zest from 1 lemon
Freshly ground black pepper
1 tablespoon unsalted butter
5 ounces baby spinach
Place steak in a single layer in a baking dish or shallow heatproof bowl. In a medium saucepan, combine wine, red wine vinegar, shallot and rosemary; bring mixture just to a boil, then pour over steak. Marinate steak, turning once, until liquid is cooled, about 20 minutes. Meanwhile, prepare purée.
In a small saucepan, combine 1/4 cup plus 1 tablespoon oil and garlic. Heat over medium-high heat 2 minutes, then remove from heat. Stir in white wine vinegar and 1/4 teaspoon salt (oil will bubble up a bit); let stand 10 minutes.
In the bowl of a food processor, combine artichokes, olives, parsley, basil, zest and generous pinch salt. Add warm oil mixture; purée until smooth.
Remove steak from marinade; discard marinade. Pat dry steak, then season with salt and pepper. In a large cast iron or heavy skillet, melt butter with remaining tablespoon oil over medium-high heat. Cook steak 3 minutes then turn, reduce heat to medium and cook 5 minutes more for medium-rare. Transfer to a large plate; let rest 10 minutes. Reserving juices, transfer steak to a cutting board. Against the grain, cut into 4 portions.
Spread about 2 tablespoons artichoke purée on each of 4 serving plates; arrange spinach on top. Drizzle greens with oil and season with salt; arrange steak on top. Drizzle juices and spoon remaining purée over steaks.
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