Bistro Steak with Buttermilk Onion Rings

Ingredients for Bistro Steak with Buttermilk Onion Rings

• 2 tablespoons hazelnut, walnut, or olive oil

• 2 tablespoons Sherry vinegar, divided

• Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 1 675g hanger steak, centre membrane removed, cut into 4 equal pieces

• 2 tablespoons unsalted butter

• 1 medium shallot, finely chopped

• 1 tablespoon finely chopped fresh thyme

• 2 teaspoons black peppercorns, coarsely chopped

• 2 teaspoons dry green peppercorns, coarsely chopped

• 1 tablespoon Dijon mustard

• Vegetable oil (for frying

• about 850ml )

• 180ml buttermilk

• 2 tablespoons apple cider vinegar

• 350ml plain flour

• Kosher salt, freshly ground pepper

• 1 large onion, sliced 1/8" thick, rings separated

• 6 cups watercress leaves with tender stems

• A deep-fry thermometer

Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.

Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.

While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 120ml water and simmer until flavours meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.

Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 177°C.

Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.

Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.

Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.