(Photo by Carlos Sarmiento)
It’s always fun to take a dish that you’ve had (and loved) and find new ways to give it your own spin, your own style.
Once again, I find myself in my comfort territory of meat and potatoes, only this time, I’m taking a Colombian-inspired approach.
I’ve always wanted to try a coffee-rubbed something. Why not steak? Naturally, with Colombian coffee.
To accompany the steak, I also made my version of Papas Chorreadas, or overflowed potatoes. This Colombian favorite originally is comprised of red potatoes, cooked with tomatoes and onions with creamy cheese. I opted for a slightly more spicy version without creamy cheese and switched the potatoes from red to honey gold potatoes.
The combination of all the spices on both the steak and potatoes truly make a delightful match only to be nicely complimented with an equally impactful wine, Selin Cellars’ Haas Vineyard Cabernet Sauvignon.
Let‘s get cooking!
Menu:
Coffee-spiced rubbed hanger steak with Carlos’ “chorreadas” style potatoes.
Wine:
2020 Selin Cellars Haas Vineyard Cabernet Sauvignon (Sonoma County, California)
Serves 2
Ingredients:
Steak:
1 .75 pounds of hanger steak
2 tablespoons ground coffee
1 teaspoon sage
1 teaspoons cayenne pepper
1 teaspoon cardamom
1 teaspoon paprika
2 tablespoons raw sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1-2 tablespoons grape seed oil
Potatoes:
1 1/2 pounds of honey gold potatoes (par boiled until soft)
One yellow onion julienned
4 garlic cloves thinly sliced
2 shallots thinly sliced
4 tablespoons of evoo
1 tablespoons of paprika
1/4 cup freshly chopped cilantro
Directions:
Potatoes:
Making sure that the potatoes have been par-boiled (the potatoes can easily be pierced through with a knife), place potatoes on a large frying pan that has been heated with 3 tablespoons of extra virgin olive oil.
Cook potatoes on medium high heat until golden brown. Once cooked, remove from pan and set aside.
Add extra tablespoon of extra virgin olive oil to the frying pan and add onions, garlic and shallots, cook on medium heat for 3-5 minutes. Add paprika and stir.
Return potatoes to frying pan and gently toss the potatoes in the mix. Add cilantro, mix well and remove from heat.
Steak:
In a mixing bowl, mix all dry ingredients except grape seed oil.
Season the hanger steaks on all sides with the rubbing mixture. Make sure to rub mixture evenly all over the steak. Let marinade covered in the fridge for 30 minutes to one hour.
Set up your grill for direct grilling and preheat to high (450 degrees). Brush or scrape and oil the grill grates with grapeseed oil.
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.
Serve it up!
There are many ways to serve this. Family style, on large platters, or individually on wooden boards also maks a nice visual presentation.
Optional garnish/side: roasted veggies or a light salad.
Buen Provecho! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
2020 Selin Cellars Haas Vineyard Cabernet Sauvignon (Sonoma County, California)
(Photo by Carlos Sarmiento)
This particular wine is a high elevation, ridgeline clone 4 Cabernet Sauvignon.
Tasting notes: Rich fruit and long tannin, a wonderful wine from start to finish.
Grapes: 100% Cabernet Sauvignon
Alcohol: 14.90%
Food pairing: Excellent with grilled meats, savory sauces, sharp cheeses, and roasted vegetables.
Wine information:
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Special thanks to winemaker/proprietor Peter Selin for the wonderful partnership and collaboration.
Thank you Peter. Excellent wine!
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