GOLD CANYON PREMIUM® HANGER STEAK

By Chef Michael Voltaggio

1 Guanciale

1 Spanish Yellow Onion, diced

6 Cloves Ready-Set-Serve® Peeled Garlic

28oz Crushed San Marzano Tomato

2 Quarts Beef Bone Broth

1 Bunch Markon First Crop® Basil

2 Gold Canyon Premium® Hanger Steaks

25g Villa Frizzoni® Balsamic Vinegar

25g Soy Sauce

10g Dijon Mustard

75g Trifoglio® 50/50 Olive Oil Blend

200g Shamrock Farms® Unsalted Butter

30g Dark Cocoa Powder

200g Villa Frizzoni® Pitted Kalamata Olives

200g Panko

30g Red Wine Vinegar

240g Shamrock Farms® Heavy Cream

1 Bunch Markon First Crop® Chives

1 Ready-Set-Serve® Harvest Crisp Blend

Katy’s Kitchen® Black Pepper

Maldon® Salt

Pecorino Cheese

Trifoglio® Extra Virgin Olive Oil

1. Place the guanciale in a Dutch oven or braising pan.

2. In a separate pot, sauté the onions and garlic in oil. Add the San Marzano tomato and beef broth. Bring to simmer.

3. Pour over the guanciale. Add a couple sprigs of basil. Cover with lid.

4. Place in 275 °F oven and cook for 3 hours, flipping the meat at least once during the braising process.

5. Place the Hanger steaks in a vacuum bag.

6. Mix vinegar, soy sauce, Dijon mustard, and 75g of oil in a bowl and pour over the steaks. Massage into the meat, and then vacuum seal.

7. Cook in a preset water bath with immersion circulator at 54°c for 1 hour. Remove from water and allow to rest until serving.

8. In a blender, add melted butter, cocoa powder, olives, and purée until smooth.

9. Pour the olive purée over the panko and mix in a bowl until it resembles (dirt) and season with salt.

10. Place the coated panko mixture onto a parchment lined sheet tray and bake in a 325 °F oven for 20–25 minutes.

11. Mix vinegar and cream in a small container. Season with a generous amount of black pepper and salt.

12. Process lightly with a whisk or handheld immersion blender until lightly thickened, like ranch dressing, then add 1 tablespoon shaved chives.

13. Remove hanger steaks from the bag. Pat dry with paper towels.

14. Remove guanciale from the braising liquid and slice into desired portions. Reserve the rest for another use.

15. Strain the braising liquid to be used as the sauce for the finished dish.

16. Sear the hanger and the guanciale portions in a pan with a little oil.

17. Add the braising jus and baste until the proteins are glazed. Dress Greens with the a la crème dressing.

18. Toss the greens in the dressing and grate in pecorino cheese.