EPICURE: Chef Central

From the Kitchen of Alba Chef Sean Weinberg



Grilled Hanger Steak with Panzanella (Tuscan-style Tomato-bread Salad)
Sean Weinberg, Restaurant Alba
7 West King St., Malvern
(610) 644-4009, restaurantalba.com







4 6-ounce portions of hanger steak
1 tbsp. garlic
1 tbsp. chopped oregano
Salt and pepper to taste
6 medium, ripe tomatoes cut into sixths
1 red onion quartered and sliced
5 cups crustless Tuscan bread, cubed and lightly toasted
¼ cup red wine vinegar
¾ cup extra-virgin olive oil
1 bunch basil leaves, torn
¼ cup Parmesan cheese
Juice from ½ lemon

Marinate steaks with garlic, oregano, salt, pepper and a touch of oil, 12-24 hours.
Marinate red onion in vinegar and oil, six to 24 hours.
Toss all salad ingredients except basil and let sit 30 minutes.
Season to taste and crush lightly with hands.
Grill steaks seven to nine minutes over low to medium heat. (Hanger is best cooked medium rare and no more than medium.)
Let steak sit three to five minutes.
Add basil to salad.
Slice steak against the grain.

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