Molly Makes Hanger Steak with Charred Scallion Sauce | From the Test Kitchen | Bon Appétit

oh we're spooning whoa just getting right in there with the spoon there's no carbs that's when I said in the last video I could no carbs brandy he like barely would eat my orecchiette so let's see this is hanger steak with charred scallion walnut sauce first thing you should know is hanger steak is a really delicious quick cooking cut of beef that's perfect for weeknights there's only one on a cow one per cow so if you can't find it at your butcher it's because someone else probably already got it the other part of this recipe is the charred scallion walnut sauce which is basically comprised of all pantry ingredients plus fresh scallions which we're charring in the skillet after the state comes out first up the crushing the walnuts which I feel like I've done in many videos now but the best way to crush a nut is to grab a heavy bottomed glass and just crush with the bottom on a rimmed baking sheet so they don't go anywhere and then we're gonna toast those at 350 for about 8 minutes until they're roasty-toasty in the meantime I'm gonna season the steak so it's gonna get seasoned with salt obviously lots of black pepper lots of Aleppo pepper which is a mild dried chili flake instead of adding the olive oil to the pan before I cook it I am gonna rub these steaks in olive oil that way there's not as much leftover oil that's swimming around in the super super hot cast-iron pan that's causing billows of smoke in your apartment and setting off the fire alarm so I did that for you and now they're toasted so these are going straight into a small bowl and then immediately I'm gonna grate raw garlic over them and the heat from the walnuts is going to mellow out this garlic and essentially cook it and then we just add a little bit of olive oil to juice it all up and this is gonna be the base of our sauce so just stirring this raw garlic into this oil and letting it kind of mellow out and bloom in there in the meantime okay this has been preheating over medium low I'm gonna kick it up a little bit here and I'm gonna put the fattest piece of steak in first because it will obviously take the longest to cook when you get the hanger steak from the butcher it usually comes in one piece and there's a membrane that runs through it I cut that out here it's pretty tough if you don't want to cut it out just ask your butcher to do it for you okay this has had a jump-start so now I'm gonna add these other two steaks into the same skillet and I'm just gonna let them cook I'm not going to touch them even though I really want to but I know that the best crust is going to come from the least amount of interference these are gonna cook for 10 to 12 minutes depending on how thick they are so we'll keep an eye on them okay I'm going to flip definitely don't touch a safe like this at home I just have no feeling in my fingers anymore so I can do it propping this guy up on his side cuz he has a bit of a triangular shape so I want to get all sides of him caramelize the stakes are all resting and I'm just gonna set them aside and give them a good 5 or 10 minutes to rest I'm just gonna wipe out the skill because there's some burn pits in here and then add these scallions back into it a little bit of oil just to get them going and then I have a bunch here of whole scallions so you can see that their root is still intact that's okay we're gonna cut it off later if you aren't charring scallions you're really missing out this is one of life's greatest pleasures tossing them around they CH are really fast you can see they're already starting to take on color just gonna season them with some salt Susanna's hooks for like four minutes look at them all just moving them around every couple of minutes who doesn't love a charred scallion name me one person that doesn't love a charred scallion I'm gonna just chop up a couple of cornichon this sauce is sort of French in its ingredients it has cornichon and caper and thyme and whole-grain mustard and it was a bit inspired by my love of the dish leeks and vinaigrette that classic poached leek dish and add these chops cornichon into the bowl of garlicky walnuts they have a tablespoon of chopped capers toss that through its a tablespoon of whole-grain mustard my favorite kind 3/4 of a teaspoon of chopped thyme fresh Beyond sua a pinch of sugar just to balance out all of that acid and brine enos from all those ingredients and five teaspoons of sherry vinegar just all in the line slicing off the hairy bits and then I'm just cutting them into small pieces it is taking everything I have in me not to just faceplant into these right now so I'm gonna season this with a little bit of salt and black pepper and then toss it all together moment of truth we're slicing the steak against the grain so it's perfectly medium-rare okay so if you want to get that nice fanned out effect you could do it on the cutting board and kind of shingle the steak and then you can go in with a spatula to pick it up and plate it another little trick of the trade and I'm gonna spoon some of this young scrum charred scallion walnut sauce over it and call it a day and then I'm gonna finish it with little flaky salt as I always do and a sprinkle of additional Aleppo pepper if you like so that's a very simple steak with charred scallion walnut sauce I think the whole thing took 30 minutes today to meet my friend say bye-bye welcome I know Jay was the editor on this story so she knows the steak very well have a bite please it might be a little saucy because I did like Malden and then even more Malden and then they did more more than from the camera guy and yadda-yadda and tell me your thoughts true dat waiting for this text message for like four hours oh that's true I said be on standby for sake

Channel: Bon Appétit

Views: 1,092,404

Keywords: steak, from the test kitchen, bon appetit molly, molly bon appetit, molly baz, test kitchen, molly makes, molly, molly makes bon appetit, bon appetit test kitchen, hanger steak, skirt steak, scallion sauce, sauce, molly baz bon appetit, cook steak, how to cook steak, steak recipe, steak cooking, cooking, charred scallions, how to make steak, skirt steak recipe, how to cook skirt steak, cooking skirt steak, food, bon appetit

Id: jIkISNw6TNo

Length: 6min 51sec (411 seconds)

Published: Thu Jun 28 2018