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American Wagyu Black® Hanger Steak with Onion Soubise and Tamarind Reduction

Chef Emmanuel Baiden
Servings

2

Prep Time

30 minutes

Cook Time

30 minutes

Category

Butcher’s Cuts

Chef Manny says, "Hanger steak is easily my favorite cuts of beef but American Wagyu from Snake River Farms takes hanger to the next level. Onion soubise is a classic French sauce that pairs well with steak and other roasted meats. This version brings some herbaceous notes with tarragon from the garden. Silky, smooth and creamy, it’s the perfect pairing to a Wagyu hanger steak."
Hanger Steak with onion soubise & Tamarind Reduction

Ingredients

    Hanger Steak

    • 1 American Wagyu Black® hanger steak
    • 2 tablespoons grapeseed oil
    • 1 tablespoon butter
    • 3 sprigs tarragon
    • Salt and pepper

    Black Garlic Tamarind Reduction

    • 1 cup beef stock
    • 1 tablespoon tamarind paste or concentrate
    • 2 black garlic cloves
    • 1 teaspoon soy sauce
    • 1 teaspoon white sugar
    • Salt and pepper

    Onion Soubise

    • 1 tablespoon grapeseed oil
    • 1 teaspoon unsalted butter
    • 1 medium onion sliced
    • 1 small garlic clove
    • 2 sprigs tarragon
    • 1 cup heavy cream
    • Salt and pepper

    Directions

      Hanger Steak

      1. Remove hanger steak from refrigerator and allow to come to room temperature for 30 minutes.
      2. Pre-heat oven to 350°F. Season steak liberally with salt and pepper. Sear in a cast iron skillet with grapeseed oil on medium-high heat for 2 minutes on each side.
      3. Transfer to the preheated oven for 5 to 6 minutes or until internal temperature reads 125 to 128°F.
      4. Remove from oven and baste on low heat with butter and tarragon for about one minute. Temperature should rise to about 130°F after basting.
      5. Transfer to a sheet pan lined with a wire rack and allow to rest for 5 minutes before slicing.
      6. Finish with some flaky sea salt. Serve with onion soubise and black garlic tamarind reduction.

      Black Garlic Tamarind Reduction

      1. Combine beef stock, tamarind paste and black garlic in a small pot over medium-high heat. Bring to a boil and lower to a simmer.
      2. Add soy sauce and white sugar and let simmer for 3 to 5 minutes. Add salt and pepper to taste.
      3. The sauce will start to reduce, watch closely for about a minute. Sauce is ready when it coats the back of a spoon completely.

      Onion Soubise

      1. In a medium saucepan, add oil and butter over medium heat until foaming.
      2. Add onions, garlic, salt, pepper and cook, stirring occasionally, until softened and liquid has evaporated.
      3. Stir in cream and tarragon. Simmer for 3 to 5 minutes.
      4. Transfer hot onions and cream to a blender, blend on low and gradually increase to high, until a smooth consistency is formed. Remove and strain into a container.