As Aki mentioned earlier this week we were both introduced to hangar steak under the same roof and have enjoyed cooking and eating it over the years. Unfortunately, the varied shapes and sizes of cleaned hangar steak lead to multiple cooking distractions. If only we could have a uniform size and thickness of hangar steak? We have been able to generate uniform pieces of hangar steak. Now we are working on dishes. Unfortunately, I continue to with my steak phobia. The dishes are tasty. The steak is tastier. I would like to serve just steak. We have trimmed the elements of these steak dishes down. We are getting closer to steak on a plate. Yet, we cannot just serve steak on a plate. So we need elements which support the meat and make it seem like all we have is steak on a plate.
The first dish is the sauteed steak with shaved romano beans and a blanket of Old Bay flavored potatoes. A touch of plum-miso acts to punctuate the dish. The second dish is even simpler, griddled hangar steak with grilled leeks and smoked balsamic vinegar. I am happy with the steak though still the dishes fall short. How short? I am not sure. The flavors come together and balance each other. Yet, I still think we can do better. That is obviously frustrating, though the answer to the dishes will come with more stripping down of ingredients and ideas.