Hanger Steak, Corn on the Cob, Blue Cheese Sauce
Hanger Steak
Ingredients: (2) 8 oz Black Angus Hanger Steak | Kosher Salt/Black Pepper |
1 tsp Extra Virgin Olive Oil |
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Directions: Preheat a medium cast iron skillet in the IL Forno at 550°F. Season (2) 8oz pcs of Black Angus hanger steak with kosher salt & black pepper. Place a 1 tsp extra virgin olive oil in cast iron pan and place steak in the skillet. Cook for 6 minutes and turn continuing process for 10 minutes. Desired temperature is medium. Once hanger steaks have reached desired temperature allow to rest for 3 minutes.
Corn on the Cob
Ingredients: 6 ears Sweet Corn | 4 Tbsp Butter |
1 Tbsp Extra Virgin Olive Oil | Kosher Salt/Black Pepper |
Directions: Preheat a cast iron skillet in the IL Forno at 500°F. Place 6 ears of sweet corn husk on in the preheated skillet. Throw 4 Tbsp butter and 1 Tbsp of extra virgin olive oil in the skillet. Cook for approx 6 minutes or until corn is tender. Season with kosher salt & black pepper to taste.
Blue Cheese Sauce
Ingredients: 8 oz good Blue Cheese | 3 Crushed Cloves Garlic | 2 Tbsp good White Wine (drinking quality) |
dash Red Pepper | ½ cup Water |
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Directions: In a medium skillet combine cheese, garlic, wine, and red pepper melt over low heat. Frequently stir till cheese melts. Remove from oven and keep warm. Cook steaks as listed above then remove steaks from skillet and keep warm. Add water to skillet and bring to a boil stirring constantly to loosen browned bits. Boil for 1 minute and then pour over blue cheese mixture and stir lightly. Dress the plate or the steak with the sauce.
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