Seared hanger steak with shoestring potatoes all on a pool of black garlic hollandaise. Hanger steak is a “butcher’s cut”, referencing to the fact that butcher’s used to keep the cut for themselves- it’s a steak worth seeking out. Black garlic gives an umami punch to the hollandaise. This recipe for black garlic hollandaise sauce is fool-proof and quick; it comes together in a blender.
Black Garlic Hollandaise
3 egg yolks
1 T lemon juice
1/2 C unsalted butter
6 cloves black garlic chopped
Melt the butter in a microwave or saute pan- keep warmed. Add egg yolks, lemon juice, and black garlic to your blender. Pulse or blend on low for a bit until ingredients are combined. While the blender is on about medium speed, slowly pour in melted butter in a steady thin stream. Continue blending until sauce forms. If sauce is too thick- blend in a T of water. Season black garlic hollandaise with salt and pepper.
Can be prepped in advance; fry the prepped potatoes close to serving time.
1 large russet potato
Using your mandoline, or a very sharp knife, julliene the russet potato. Put the fries into a sauce pan and cover with water, and bring to a boil. As soon as the fries hit a boil, remove them from the heat, and strain. Lay the blanched fries on a cooking sheet to dry; set aside until ready to fry. When it is close to serving time: add canola oil to a large sauce pan (about 3 C of oil) and bring oil up to 300°F. Make sure potatoes are dry, and add to oil a handfull at a time- careful so oil doesn’t boil over. Allow potatoes to fry, stirring occasionally, until golden brown. Once finished- using tongs or spider- remove fries from oil and set on drying rack or a plate lined with paper towels. Immediately season fries with salt and pepper.
2 6 oz (approx.) hanger steaks cleaned - you should be able to easily get cleaned hanger steaks from your butcher. If not, simply use a sharp knife to remove the sinew and any unwanted excess fat
1 T canola oil
2 T butter
Place a large cast iron pan in the oven, and heat oven to 425°F. Allow hanger steaks to come to room temperature, pat dry, then season liberally with salt and pepper. Remove hot cast iron from the oven, and place on the stove top at high heat. Heat pan until oil is just starting to smoke, add steaks. Add butter to the pan. Baste with butter, and flip after a hard sear. Continue to baste and cook steaks until it reaches 130°F for medium-rare.
Steak Frites with Black Garlic Hollandaise Plating
black garlic hollandaise
flake salt and cracked pepper
Divide and pool the black garlic hollandaise on the plates. Divide and pile shoestring fries onto a side of the plate. Slice both hanger steaks in about 1/2” slices. Fan steak in a “C'“ shape alongside the fries. Finish with minced chives, flake salt, and cracked black pepper.
beer: American Stout. The roasted malts amplify the depth and umami of the black garlic, and char of the steak. The slight hoppiness adds a bit of dryness that plays well with the richness of the black garlic hollandaise and fattiness of the steak. Some beers to look for: AleSmith Speedway Stout, Bell’s Kalamazoo Stout, Rock Art Stump Jumper, or Maine Mean Old Tom.
cocktail: Black Walnut Old Fashioned