Hanger Steak with Peach Panzanella Salad

Hanger Steak with Peach Panzanella Salad
Recipe Date:
December 16, 2024
Serving Size:
4
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
A light and refreshing take on a classic Mediterranean salad. This recipe takes the classic panzanella and elevates it to a truly unforgettable experience. Served as an accompaniment to a tender, perfectly seared hanger steak, drizzled with rich, deeply-flavored demi glace. This sophisticated and satisfying dish perfect for a special occasion or a memorable summer evening is completely designed to harmonize with the our 2021 Petite Sirah.
Ingredients
  • 4 cups day old bread | ciabatta or sourdough - cubed
  • 2 ripe peaches | pitted and sliced
  • 1/4 cup basil leaves | torn
  • 1/4 cup extra virgin olive oil | cold pressed | for peach panzanella salad
  • 2 tbsps red wine vinegar
  • salt & pepper | to taste for the peach panzanella salad
  • 1 cup ricotta cheese
  • 2 tbsps heavy whipping cream
  • salt & pepper | to taste for the whipped ricotta
  • 1 ball burrata cheese | torn into 4 pieces
  • basil leaves to garnish peach panzanella salad
  • 1 lb hanger steak
  • 2 cloves garlic | crushed
  • 2 sprigs fresh thyme or 1 tsp dried thyme
  • 2 tbsps olive oil | for cooking the steak
  • 1 tbsp butter | optional
  • salt & pepper to taste | for the steak
  • 1 cup demi-glace | store bought or home made
Directions
Ingredients for the peach panzanella salad:
4 cups day old bread | ciabatta or sourdough - cubed
2 ripe peaches | pitted and sliced
1/4 cup basil leaves | torn
1/4 cup extra virgin olive oil | cold pressed
2 Tbsp red wine vinegar
salt & pepper | to taste
whipped ricotta
1 cup ricotta cheese
2 Tbsp heavy whipping cream
salt & pepper | to taste
 
1 ball burata cheese | cut into 4 -  to serve
basil leaves | garnish
 
Prepare the whipped ricotta. In a medium bowl combine, ricotta cheese, heavy cream, salt and pepper. Using a hand mixer of food processor, whip until smooth and creamy. Set aside.
To toast the bread, prehead oven to 400°F (200°C). Spread the cubed bread on a baking sheet and drizzle with olive oil. Toss to coat. Bake for 10-12 minutes, until golden and crispy. Set aside to cool.
In a large bowl, combine the toasted bread, peaches and torn basil. Drizzle olive oil and red wine vinegar, season with salt and pepper and toss genlty to combine.
 
Ingredients for the hanger steak:
1lb. hanger steak
2 cloves garlic | crushed
2 springs fresh thyme (or 1 teaspoon dried thyme)
2 Tbsp olive oil
1 Tbsp butter | optional
salt & pepper | to taste
1 cup demi-glace | storebought or home-made - recipe to follow

Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat dry with a paper towel and season generously with salt and pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat until it starts shimmering. Add the hanger steak to the hot skillet. Sear for 4-5 minutes, without moving it, until a nice crust forms. Flip the steak and add the crushed garlic and thyme to the pan. Continue cooking for another 4-5 minutes for medium-rare, or longer if you prefer to enjoy a more done steak. If using butter, add to the pan during the last minute and basted the steak with it.

Remove the steak from the skillet and let it rest for 5-10 minutes. This helps redistribute the juices.

Slice the steak against the grain into thin strips.

In a small pot warm your demi-glace.

 

To serve:

On one half of a plate spread 1/4 of the whipped ricotta, top with panzanella mixture and burrata. Finish with fresh basil leaves. On the other half of the plate, adjacent to the salad fan out 6-8 steak strips and top with warm demi-glace.