Tomatillo Poblano Hanger Steak

Name: Tomatillo Poblano Hanger Steak
Yield: 24 14-oz. servings
Ingredients: 12

Servings

24 14-oz. servings

24 ct. Halperns' Hanging Tender Beef Steak, 10 oz.
to taste Kosher Salt
to taste Trade East Ground Black Pepper
2 Tbsp. GFS Pan Coating Spray
1½ lb. Markon Large Green Pepper, sliced in ½" squares
1½ lb. Markon Red Pepper, sliced in ½" squares
1½ lb. Yellow Pepper, sliced in ½" squares
1½ lb. Vidalia Onion, sliced in ½" squares
½ c. Trade East Italian Herb Seasoning
13½ lb. Recipe: Horseradish Mashed Potatoes
12 oz. Recipe: Dark and Stormy Glaze
2¼ lb. Recipe: Tomatillo Poblano Salsa

Recipe Preparation

1. Season a hanger steak with salt and pepper. Spray both sides with cooking spray. Place on a heated char-grill and cook on both sides for 6-8 minutes or to desired doneness. Allow the steak to rest for a short time. Slice widthwise into three equal pieces.

2. Place 2 tsp. of canola oil in a heated, nonstick sauté pan. As soon as the oil begins to smoke, add 1 oz. each of green, red and yellow peppers and onion to the pan. Sprinkle ½ tsp. of Italian seasoning over the vegetables. Season with salt and pepper. Toss over medium-high heat until caramelized and heated through.

3. Using a pastry bag with a plain, medium-size tip, pipe three, 3 oz. towers of warmed horseradish potatoes spaced evenly apart on a heated serving plate. Spoon the peppers and onions evenly between each potato tower. Drizzle ½ oz. of glaze over the top of the peppers and onions.

4. Place a piece of steak on top of each potato tower. Spoon 1½ oz. of salsa in the center of the plate, next to the steak.