Malabar Hanger Steak & Ginger Carrot Puree
This is not my own, this recipe evokes a family-wide bow to Food & Wine. In their January 2007 magazine, Food & Wine delivered this easy to make, family-friendly dish. Perhaps their intent was restaurant fare, as a famous chef (Bruce Sherman: Food & Wine Best New Chef 2003) delivered this most impressive concoction. But my interpretation is this: it is texture and color friendly, simple in presentation and straightforward take-no-prisoners easy to make (none of the: "gross what is that?" or "I can see something green... is that onions?" or just the overall wince kids give when the food is unrecognizable).
The rub was great, the flavors bursting and my children happily ate yet another round of protein and vegetables with smiles on their faces. The reason this photo and recipe are here? I will make this again and again: it has passed the test and taken a place on our short list of 'regular family fare.' Chef Bruce: I promise family fare is a compliment to this entree (my boys are on the fast track to becoming guest judges on Top Chef; we watch it religiously and they critique food regularly).
And don't hesitate to plate this for guests: they will want to bow themselves:
Malabar Hanger Steak4 servings. 2 T unsweetened shredded coconut 1 1/2 T cinnamon 1/8 tsp cloves 1 T ground coriander 1 1/2 tsp coarse pepper 1/2 tsp kosher salt 4 8oz. hanger steaks, trimmed
Gingered Carrot Puree 2 T vegetable oil 1 tsp olive oil 2 T minced onion 1/2 tsp grated ginger 1 cup carrots, chopped 1 tsp ground coriander 2/3 cup chicken broth 1/4 cup fresh orange juice 1 T butter
Combine first 6 ingredients: rub all over steaks. Coat with vegetable oil, cover, refrigerate 4-6 hours. Bring to room temperature to grill.
Make carrot puree: heat olive oil over medium, sautee onion and ginger to soften, add carrots and coriander, stir and cook 3 minutes. Add stock and boil, then cover and simmer 10 minutes; uncover and cook until almost all liquid is gone. Remove to puree, add orange juice, then return to pan to reheat. Before serving, add salt and butter to blend.
Heat large, lightly oiled grill pan (or fire up the grill). Season steaks with salt and grill over high heat 6-7 minutes per side. Transfer to cutting board, let rest 10 minutes, slice and serve over puree.
