I had a version of this at a great restaurant named Seasonal which I stumbled across when I was in NYC competing in the Sterling Vineyards Ultimate Host Challenge. Seasonal’s version had a different combination of vegetables, and their broth was probably homemade. I didn’t have any homemade beef stock on hand, so I used store bought. I actually preferred my vegetable combination – they were all very fresh and were perfectly cooked. You can use whatever vegetables you like – choose ones that are in season. The key to this dish is that the hangar steak (a very flavorful cut) is incredibly tender due to the braising. When served, the dish looks almost like a soup, but it’s not really eaten that way – the broth is just a vehicle for the steak and vegetables. I served it as they did at Seasonal with a potato pancake and sides of creamed pureed spinach (phenomenal) and a horseradish sour cream. This recipe is for 2 Servings, but you can easily increase it.
- 2 Hangar Steaks
- 2 TBS. Flour
- Salt and Pepper
- 1 TBS. Olive Oil
- 4-6 Cups Beef Stock/Broth
- 6 Scallions (green parts only)
- 4 Kohlrabi (peeled and cut into 1/2″ cubes)
- 8-10 Baby Carrots
- 1 Bunch Enoki Mushrooms
Heat olive oil in a saute pan. Season steaks generously with salt and pepper and dredge in flour. Add steaks to pan and brown well on both sides. Remove steaks from pan and set aside. In a stock pot, heat beef broth; add steaks and cook for 45- 60 minutes, until very tender. Add carrots and kohlrabi and cook for another 10 minutes until vegetables are al dente. Add Enoki mushrooms and scallions and cook for another 2 minutes. (Optional: strain broth before serving.) Serve 1 steak per person in a shallow bowl with broth and vegetables. Accompany with potato pancakes, creamed pureed spinach.