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Argentinean Gaucho Steak Salad With Grilled Portobello, Sweet Garlic Balsamic Vinaigrette (Perry Hotel) |
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Ingredients
| 2 lbs | Hanger Steak (fat removed) |
| Marinade | |
| 1 tbs | Cayenne pepper |
| 1 tbs | Paprika |
| 2 tbs | Course cracked black pepper |
| 2 tbs | Cajun seasoning |
| 1 tbs | Kosher salt |
| 2 tbs | Garlic cloves (smashed) |
| 3 tbs | Shallots (chopped) |
| 1/2 gallon | Blended salad oil |
| Gaucho Balsamic Vinaigrette | |
| 1 ounce | Roasted garlic cloves (chopped) |
| 8 ounces | Balsalmic vinegar |
| 16 ounces | Extra virgin olive oil |
| 1 tsp | Kosher salt |
| 1 tsp | Ground black pepper |
| Salad Preparation and Garnish | |
| 6 | Whole portobello mushroom |
| 3 ounces | Red onion slices (grilled) |
| 3 ounces | Grape tomatoes |
| 12 ounces | Mixed baby greens |
| 1 | Whole carrot (shaved) |
| 3 tbs | Roasted garlic cloves |
| 1 | Whole Idaho potato (peeled) |
Instructions
| Hanger Steak Marinade: Combine seasonings, whisk in blended salad oil. Reserve in refrigerator until needed. Hanger Steak Preparation (other steak cuts may be substituted such as sirloin, tenderloin or new york strip steak). Remove excess fat from each hanger steak. Place trimmed steaks into glass baking dish and cover generously with Steak Marinade. Keep in marinade 4 hours or over night. Roasted Garlic Cloves Place 1 cup peeled garlic cloves in baking dish. Sprinkle with 1 teaspoon thyme leaves and drizzle with 2 ounces olive oil. Cover with aluminum foil and place in 325 degree oven. Cook for 50 minutes or until each clove is tender but not mushy. Cool the garlic cloves in the juices. Gaucho Balsamic Vinaigrette Combine chopped roasted garlic cloves with balsamic vinegar. Add salt and pepper. Whisk in extra virgin olive oil. Reserve. Salad Preparation Brush portobello mushrooms with marinade and grill on both sides till tender. Place red onion slices onto grill, slice brush with marinade. Turn over and cook other side. Remove when onion is tender. Reserve. Remove steak from marinade and wipe any excess oil gently off. Lightly season with salt and black pepper. Place on a gas or charcoal broiler that is has been preheat and is very hot. Cook till desired temperatue (115 rare, 125 medium rare, 135 medium, 145 medium well, 155 and above well). Peel carrot and slice into paper thin stips using the peeler. Reserve in cold water if desired. Idaho potatoes are sliced into quarters and each quarter is cut into 1/4 inch slices and sauteed crisp and tender. Lightly season with salt. Reserve. Salad Plate Up In mixing bowl combine mixed baby greens, grape tomatoes, roasted garlic cloves and crisp potatoes. Lightly dress with Gaucho Balsamic Vinaigrette and pinch of salt and pepper. Place onto dinner plate. Slice grilled portobello mushroom and place on top of salad. Top with grilled red onion rings. Using a sharp carving knife cut the steak into thin strips and place around salad. Drizzle a bit more of the Gaucho Vinaigrette and top with few carrot curls. Serve immediately. |
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Description:
Chefs of Northern Michigan highlights local chefs and their delicious recipes which use Michigan produce and products. Watch Chefs of Northern Michigan on Wednesdays during 9&10 News at 5 or on Thursday mornings during Michigan This Morning on Fox 32.
Chefs of Northern Michigan is endorsed by The Michigan Land Use Institute.
The Michigan Land Use Institute is a statewide non-profit organization based in Traverse City that encourages policies that build prosperity, increase quality of life, and protect natural resources in Michigan.
Taste the Local Difference is a project of the Institute, which works to grow jobs, save farmland, and build healthier communities with food that’s thousands of miles fresher.
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