American Wagyu Hanger Steak w/ Onion Soubise and Tamarind Reduction

BY: Emmanuel Baiden

  • cooking-duration 30 minutes
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Chef Emmanuel Baiden (@mannyeats) was excited to create a recipe with our American Wagyu hanger steak. He came up with a stellar preparation.

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."

Ingredients

Wagyu Hanger Steak

  • 1 Snake River Farms wagyu hanger steak Buy Now

  • 2 tablespoons grapeseed oil

  • 1 tablespoon butter

  • 1 sprig tarragon

  • 2 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

1
Remove hanger steak from refrigerator and allow to come to room temperature for 30 minutes.
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.
4 minutes
3
transfer to the preheated oven for 5-6 minutes or until internal temperature reads 125-128°F.
6 minutes
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.
1 minute
5
Transfer to a sheet pan lined with a wire rack and allow to rest for 5 minutes before slicing.
5 minutes
6
Finish with some flaky sea salt. Serve with onion soubise and black garlic tamarind reduction.
2 minutes
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.
5 minutes
2
Add soy sauce and white sugar and let simmer for 3-5 minutes. Add salt and pepper to taste.
5 minutes
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.
1 minute
1
In a medium saucepan, add oil and butter over medium heat until foaming.
3 minutes
2
Add onions, garlic, salt, pepper and cook, stirring occasionally, until softened and liquid has evaporated.
10 minutes
3
Stir in cream and tarragon. Simmer for 3-5 minutes.
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.
3 minutes