For a unique spin on a traditional summer steak recipe, Chef Michael Gordon at the new restaurant, BKW, from the team behind Brooklyn Winery, uses red wine made at the urban winery for a custom sauce with a local angle. Served alongside mini BBQ chips, the recipe offers a playful take on an elevated classic.
For the steak:
- 3 lbs cleaned and trimmed beef hanger steak
- 1/2 oz chopped fresh rosemary
- 1/2 oz chopped fresh thyme
- 1/4 cup extra virgin olive oil
- 20 grams garlic
For the creamed greens:
- 1 bunch lacinato or tuscan kale
- 1 head escarole
- 1 bunch swiss chard
- 1 cup smokey bechamel
- 1/2 cup crème fraiche
- Pinch of salt and pepper
For the smokey bechamel:
- 1 oz unsalted butter
- 1 oz Spanish onion, diced small
- 1/2 tablespoon roasted garlic puree
- 2 tablespoons all purpose flour
- 1 cups whole milk
- 1/4 teaspoon coleman’s mustard
- 1 teaspoon smoked paprika
- Pinch of salt and pepper
For the marchand de vin sauce:
- 2 cups demi-glace (this is available ready made in many high end grocery stores)
- 2 cups Brooklyn Winery North Fork Blend
For the BBQ spice mix:
- 1 tablespoon smoked paprika
- 1 tablespoon light brown sugar
- 1 teaspoon onion powder
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon molasses powder
- 1 teaspoon nutritional yeast
For the BBQ chips:
- 2 lbs fingerling potatoes
- 1 quart oil for deep frying
Preparing the meat:
(This step should be completed the night before you wish to serve the dish.) Puree the garlic and extra virgin olive oil in a blender. Toss the pureed garlic and olive oil with the rosemary and thyme, then pour over the hanger steak. Mix well with your hands. Refrigerate and marinate overnight.
Making the smokey bechamel:
In a medium saucepan, cook the onion in the butter until softened but not browned.
Add the flour and mix well. Continue cooking the flour for another few minutes to cook out the raw flavor.
Add the dry mustard and paprika, mix well, then whisk in the milk and garlic puree until there are no lumps.
Bring the mixture to a boil, reduce to a simmer and cook very gently for 10 minutes, stirring often.
Season to taste with salt and pepper. Set aside to cook with the creamed greens.
Cooking the creamed greens:
Clean and blanch the greens in salted, boiling water until tender but still bright green. Shock in ice water to stop the cooking.
Squeeze out as much water as possible from the blanched greens. Cut the greens into thin strips.
Heat the bechamel over moderate heat, add the greens and toss to coat evenly, making sure clumps of sauce don’t form.
Mount in the crème fraiche, mixing constantly.
Season to taste with salt and pepper.
Cooking the steak:
In a fry pan or grill, cook the marinated hanger steak to 125°F for medium rare, or however you prefer it . Transfer to a plate when ready to allow the meat to rest for a few minutes before slicing.
Making the marchand de vin:
In a heavy-bottomed saucepan, bring the wine to a boil and cook until the liquid has reduced by three quarters. Add the demi-glace and lower heat to a simmer. Reduce for about another five minutes until the sauce just coats the back of a spoon. Season to taste with salt and pepper.