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Roast Detroit Grilled hangar steak, giardinera & smoked sunchoke puree
1 pound celery, trimmed and thinly sliced 1/2 cup extra-virgin olive oil 1/2 cup red wine vinegar 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon toasted coriander seeds 1 teaspoon ancho chile powder 1 teaspoon salt 1 teaspoon black pepper 2 cloves garlic, thinly sliced 2 jalapenos, sliced into thin rings 1 Fresno chile, sliced into thin rings 1 small red onion, thinly sliced
DIRECTIONS: Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.
2 pound sunchokes, washed ½ cup heavy cream salt & fresh ground black pepper
DIRECTIONS: Smoke the sunchokes in a cold smoker with applewood chips for ½ hour. Roast in 350 oven for 35 minutes depending on size until the sunchokes are very soft. Run through a tamis or small hole food mill to remove skins. Reduce the cream by ½. Combine the roasted sunchokes and heavy cream in a blender and puree until smooth. Season with salt & fresh ground black pepper to taste.
Grilled Hanger Steak
4 7oz. hanger steaks Extra virgin olive oil Maldon Salt or Fleur de Sel 12 parsley leaves lemon zest
Grill the hanger steaks to the desired temperature. Heat up the suncoke puree and spoon onto plate. Combine the Giardinera with a little Olive oil, lemon zest, and the parsley leaves. Slice the steak and place on the puree. Top with the Giardinera-parsley salad. Eat up!