Monday, February 18, 2013

French Bistro Steaks with Provencal Butter

After a fun-filled week long vacation of sunning and dining out, I felt like enjoying a restaurant worthy meal in the comfort of my own home. Inspired by Ina Garten, I handed my boyfriend her Back to Basics cookbook and asked him to choose any meal. He decided on Ina’s French Bistro Steaks with Provencal Butter and what an amazingly delicious choice it turned out to be. The creamy butter combined with the garlic, anchovy, salty capers, crisp chives, and fresh lemon zest made such an aromatic topping for the juicy hangar steak that I could not stop eating it. I made sure to cook the steaks until they were a tender medium-rare, topped them with the herbed butter and covered them. I allowed the steaks plenty of time to rest in order for all the juices to seal into the beef, while marinating in the butter. My boyfriend and I thoroughly enjoyed our satiating French Bistro meal, including French music and a bottle of Cabernet Sauvignon, without even having to leave the house. It was a great dish and a fun night.

French Bistro Steaks with Provencal Butter
1 large garlic clove, minced
4 anchovy fillets, drained and chopped
1 teaspoon capers, drained
2 tablespoons minced fresh chives
1 teaspoon fresh thyme leaves
1 teaspoon lemon zest
1/2 teaspoon freshly ground black pepper
6 tablespoons (3/4 stick) unsalted butter, at room temperature
4 hanger steaks, 8 to 10 ounces each
4 tablespoons good olive oil
4 teaspoons herbes de Provence
Kosher salt and coarsely cracked black pepper

     For the Provencal butter, place the garlic, anchovies, capers, chives, thyme, lemon zest, and pepper in a food processor and pulse the machine a few times to combine. Add the butter and process briefly to combine the ingredients. Place the butter mixture on a piece of parchment or wax paper and roll it into a log 1 1/2 inches in diameter and 5 inches long, twisting the ends. Store the butter in the refrigerator.
     Heat a gas or charcoal grill. Place the hanger steaks on a platter and drizzle each one with 1 tablespoon of the olive oil. Sprinkle each steak with 1 teaspoon of the herbes de Provence and season generously with salt and pepper. Set aside at room temperature for 10 to 15 minutes.
     When the grill is hot, grill the steaks for 4 to 5 minutes on each side, turning once, for medium-rare. Place the steaks on a platter, cover tightly with aluminum foil, and allow to rest for 15 minutes. Slice the steaks crosswise diagonally and serve hot with one or two slices of the Provencal butter on top.

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