Steak au Poivre and Ratatouille Hash

Recipe courtesy Bobby Flay
Show: Brunch at Bobby's Episode: Brasserie Brunch
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 20 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

STEAK:
  • 2 tablespoons canola oil
  • Kosher salt
  • 2 teaspoons coarsely ground black pepper
  • One 12-ounce hangar steak
    VINAIGRETTE:
    • 2 tablespoons red wine vinegar
    • 1 1/2 tablespoons Dijon mustard
    • Kosher salt and freshly ground black pepper
      RATATOUILLE HASH:
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      For the steak: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Sprinkle the steak on both sides with salt and crust one side of the steak with the pepper. Put the steak in the pan, pepper-side down, and cook until golden brown, 3 to 4 minutes. Flip and continue cooking to medium-rare doneness, 4 to 5 minutes longer. Remove to a plate and let rest 10 minutes.

      For the vinaigrette: In a mixing bowl, combine the red wine vinegar and Dijon mustard and season with salt and pepper. Whisk lightly, then slowly stream in the extra-virgin olive oil. Fold in the basil leaves.

      For the hash: Heat the canola oil in the pan, add the peppers and zucchini and cook, stirring a few times, about 2 minutes. Add the garlic and cook until the vegetables are soft, about 5 minutes. Next, add in the tomatoes and cook for 1 minute. Add the potatoes, season with salt and pepper and cook until lightly golden brown on all sides. Season with salt and pepper and transfer to a platter. Drizzle with some vinaigrette.

      To serve: Slice the steak and move to a serving platter. Drizzle with some vinaigrette. Serve alongside the hash.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      4

      Newest Ratings and Reviews

      Read all 5 reviews

      • on October 07, 2013

        Flag

        Hangar steak is really hard to find. I lucked out this weekend when my grocery store got some in by MISTAKE! It was FATE! If you can find any use a NY strip or even sirloin. So, I couldn't wait to make this. It was fabulous! Made the entire dish this morning for my husband & I. I am so happy I bought 4 lbs for my freezer because it is definitely on the must make again dish! I agree about the vinaigrette over the potatoes. YUMMY!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on August 20, 2013

        Flag

        I would have never thought of putting a vinaigrette on steak, but I think it is delicious. Of course, I'm not a chef. However, I can't find this cut of steak in my city anywhere, but I really like this recipe with any cut of steak. It was Chef Flay's idea to put honey on fried chicken and I was surprised at how much I like that, too.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on June 21, 2013

        Flag

        yes very good and i love using this cut. another good thing about using a vinaigrette on your foods is that the acids help you to absorb the iron from the food. might as well be getting the most nutrition for your bucks. leave potato skins on all the time too!

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.