Hanger Steak and Eggplant

Hanger Steak and Eggplant

Serves 4-6

•2 tbsp. minced shallot
•2 tsp. Tarragon, chopped
•3T butter
•3 tbsp. roasted garlic, smashed into a paste
•¼ cup Beef broth
•fresh lemon
•Salt and freshly ground pepper, to taste

For the Steak
•1 ½ lbs. Hanger Steak
•2 tsp. ground espresso
•1 tsp. oregano, dried
•1 tsp. chili powder
•4 Japanese eggplant, split lengthwise
•Salt and Pepper, to taste


For the Sauce
Add a drizzle of Olive oil to a pre heated pot. Add the roasted Garlic, Shallots, Tarragon. Sauté for one minute, Add the broth and reduce until it starts to thicken. Finish with a little butter and season to taste with salt and pepper. Set aside.

For the Steak,
Add all dry spices together for the rub, Season the steak well with the dry rub. Add the steak to a pre heat grill pan and cook on bot sides 3-4 or until cooked to desired doneness. Rest for 3 minutes and slice against the grain.

For the Egg Plant.
Slice in half and then cross hatch slice the inside. Add the eggplant to a large pre heated skillet. Sautee on medium heat with a little olive oil until its starts to wilt. Season the other side and flip, Pan roasted until cooked thru. Add some stock if need be to help steam.

To plate.
Slice the eggplant on half and add to the plate. Add the sliced hanger steak. Drizzle the sauce over the steak and finish with salt and pepper.