Chef Rich Silvia from The White Horse Tavern shares his recipe for Grilled Prime Hanger Steak with Peruvian Potatoes, Pickled Vidalia Onions, Chimichurri and Worcestershire Glaze.Ingredients:
- 4ea 10 Oz USDA PRIME Hanger Steaks
- 12 ea Rainbow Creamer Potatoes
- 1 cup Pickled Vidalia Onions
- ½ cup Chimichurri, Recipe Follows
- ¼ cup Worcestershire Glaze, Recipe Follows
- Salt and Black Pepper, As Needed
- Micro Cilantro or Regular Cilantro to Garnish
Chimichurri Sauce:
- 1/2 cup red wine vinegar
- 2 ea limes, juiced
- 1 teaspoon kosher salt plus more
- 3-4 garlic cloves, thinly sliced or minced
- 1 shallot, finely chopped
- 1/2 cup minced fresh cilantro
- 1/4 cup minced fresh flat-leaf parsley
- 3/4 cup extra-virgin olive oil
Directions:
Combine vinegar, 1 tsp. salt, garlic, shallot, and lime in a medium bowl and let stand for 10 minutes. Stir in cilantro and parsley. Using a fork, whisk in oil, season with salt to taste, and reserve as sauce.Worcestershire Glaze:
- 1 cup Worcestershire Sauce
- ½ cup Brown Sugar
- 1 Sprig Rosemary
- 1 Sprig Thyme
- Salt to Taste
- 1 Orange, Juiced
Directions:
Combine all ingredients in a small Sauce pan and reduce by half being careful not to boil to hard as it will turn bitter. Chill and brush on the plate.
