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.
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