(Photo: Carlos Sarmiento)
Many of you, like me, can probably relate to being a meat and potatoes type of person. It’s the ultimate comfort food.
I had been saving a special wine, a fantastic Bordeaux style red blend (Cabernet Franc/Merlot) from California’s Daou Vineyards for a great occasion to serve it with a nice steak dinner.
(Photo courtesy of Daou Vineyards)
In order to give the wine (and steak) justice, I wanted to serve it up with a unique type of beef cut (hanger steak) and of course with a savory sauce and anchoring side dish that will enhance the flavors of the wine.
Let‘s get cooking!
Menu: Grilled hanger steak with charred scallions, mustard-shallot cream sauce and roasted garlic mashed potatoes with rosemary.
Wine pairing: 2019 Daou Vineyards Reserve Seventeen Forty red blend wine
(Paso Robles, California)
Serves 4
Ingredients
Mashed Potatoes:
1 whole garlic bulb
Extra Virgin olive oil, for drizzlingSea salt
2 pounds Yukon gold or butterball potatoes, peeled
2 teaspoons sea salt, divided
⅓ cup extra Virgin olive oil
Freshly ground black pepper
Butter, optional for serving
Chopped rosemary for sprinkling
Steak:
1 3/4 pounds of hanger steak
Sea salt & cracked pepper
2 tablespoons of extra Virgin olive oil
Steak sauce:
2 tablespoons butter
2 medium shallots, finely chopped
3 tablespoons Dijon mustard
Coarse sea salt and freshly ground black pepper
1 cup heavy cream
Scallions:
4-6 pieces of scallions
Sea salt & cracked pepper
Extra Virgin olive oil
Directions
Mashed potatoes:
Preheat the oven to 350°F.
Make the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt. Wrap the garlic in the foil and roast for 40 to 50 minutes (until the cloves are deeply golden brown and tender). Remove from the oven and let cool slightly. Mash the garlic into a paste before incorporating into the mashed potatoes. Set aside.
Make the mashed potatoes: Place the potatoes and 1 teaspoon of salt in a large pot and fill with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until fork tender, about 20 minutes. Drain, reserving 1 cup of the cooking liquid.
Mash the potatoes into a large bowl. Use a rubber spatula to fold in the roasted garlic, olive oil, ½ cup of the reserved cooking liquid, 1 teaspoon salt, and several pinches of pepper. Continue folding until creamy, adding up to ½ cup more cooking liquid if desired for creamier potatoes. Serve hot with freshly chopped rosemary on top (and butter on top if desired).
Steak sauce:
Melt the butter in a small saucepan on your grill’s side burner or on the stove. Add the shallots and caramelize over medium heat (cook until soft and browned), 5 to 8 minutes, stirring often. Reduce the heat as needed so the onions soften and brown without burning.
Hanger steak:
Season the hanger steaks on all sides with sea salt and pepper, then lightly rub extra Virgin olive oil all over steaks.
Set up your grill for direct grilling and preheat to high (450 degrees). Brush or scrape and oil the grill grate.
Arrange the hanger steaks on the diagonal on the grill grate. Grill until sizzling and browned on the outside and cook to taste, about 2 minutes for rare (120 degrees); 3 minutes per side for medium-rare (130 degrees). Give each steak a quarter turn after 1 minute to lay on a crosshatch of grill marks, if desired. *Recommended: Use an instant-read thermometer inserted through the side of the steak to check for doneness.
Transfer the steaks to a cutting board and let rest for 2 minutes. Cut the hanger steak on the diagonal into 1/2 inch slices and transfer o a platter or plates.
Charred scallions (make while steak is being grilled):
Season scallions with salt and pepper. Lightly drizzle extra Virgin olive oil on top.
While grill is still hot, place whole scallion pieces directly on grill grates. Char for about 2 minutes per side. Remove from grill and set aside.
Optional: take one or two grilled scallion pieces and chopped into small diagonal pieces (for garnishing).
Serve it up!
There are a few ways to serve this amazing meal.
Family style:
Arrange diagonally sliced steaks on a wooden board. Lightly drizzle steak cream sauce on top of steaks, and garnish by placing charred scallions (long pieces) on the side of the steak and top the steaks with chopped scallions.
Individual serving:
Arrange sliced steak in the middle of a dish. Scoop a generous heap of mashed potatoes to one side of the steak. On the other side of the steak arrange a long piece of charred scallion. Lightly drizzle sauce on top of steak and garnish with additional chopped scallions.
Bon appetit! Enjoy!
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
(Photo: Carlos Sarmiento)
About the wine…
Inspired by the wines of Saint-Émilion, the 2019 DAOU Reserve Seventeen Forty presents a harmonious marriage of Cabernet Franc and Merlot.
2019 Daou Vineyards Reserve Seventeen Forty (Paso Robles, California)
(Photo: Carlos Sarmiento)
Tasting notes:
The nose is rich and refined, revealing scents of ripe boysenberry, fragrant plum, sweet cherry, cocoa and pomegranate. Subtle notes of crème de cassis, black olive, pencil lead and sandalwood underpin the lush fruit aromas.
Flavors of blackberry, cherry, dark chocolate and espresso dominate the palate, accented by hints of truffle, tobacco leaf and dried flowers.
This wine is beautifully structured, with supple tannins that provide the backbone for a long, vibrant finish of black plum, currant, loganberry and mocha.
While eminently approachable now, this 2019 vintage will reward careful cellaring for years to come.
Grapes:
51% Cabernet Franc
49% Merlot
Alcohol: 14.7%
Food pairing: Quite the versatile, elegant and refreshing wine that pairs beautifully with roasted and grilled meats & vegetables, cream based sauces and sharp cheeses.
For more information, visit:
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Special thanks to Daou Vineyards for this unique opportunity to experience and pair this lovely wine.—————————————————————
Decorative wine bottle collar drip ring by:
(Special discount promo code: CFW15)
(Photo: Pierre Blache)