Steak And Onion Rings

Vinaigrette, Steak, And Sauce

• 2 tablespoons hazelnut, walnut, or olive oil
• 2 tablespoons Sherry vinegar, divided
• To taste Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 1½ pound hanger steak, center membrane removed, cut into 4 equal pieces
• 2 tablespoons unsalted butter
• 1 medium shallot, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 2 teaspoons black peppercorns, coarsely chopped
• 2 teaspoons dry green peppercorns, coarsely chopped
• 1 tablespoon Dijon mustard

If you’re going to have steak, you might as well have onion rings with it – is a famous saying. Ok, it isn’t, but think about it – crispy buttermilk onion rings and succulent hangar steak for an intimate lunch or early dinner. And when it is all done, you will feel like a pro, not to mention impress those you plan on serving, including yourself. And the recipe is easy to follow and nearly error free.

Directions

1. Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set the vinaigrette aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
3. While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes.
4. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
5. Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°.
6. Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
7. Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
8. Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.