Sunday, February 1, 2009
Saturday Dinner - Hanger Steak with Roasted Pepper Sauce and Parsnip Mash
This is definitely one of my favorite dishes I have created. It's all very simple, but hearty and rich. A great cold winter night meal.
To start I blackened two fresh red bell peppers and combine with chopped garlic, onion, baby tomatoes and fresh thyme in a roasting pan with olive oil and salt and pepper. Roasting that down for about 45 minutes.
Next boiling off some parsnips in salted water until tender, then mash up with butter salt and pepper.
Tonight, I used hangar tonight as the ribeye was a little pricey. Just a simple kosher salt and pepper seasoning before broiling. I cooked mine pretty rare.
To plate, simply take your roasted pepper and tomato mixture and blend in your kitchen blender until smooth. You will have a rich creamy sauce (without the cream). This sauce would be amazing on just about anything else, eggs, pizza, pasta.
Drizzle over your sliced steak and side it up with the parsnips.