Bistro Steak with Buttermilk Onion Rings

By winefoot

Ingredients

• SERVINGS: 4
• Vinaigrette, Steak, And Sauce
• 2 tablespoons hazelnut, walnut, or olive oil
• 2 tablespoons Sherry vinegar, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 1 1/2 pound hanger steak, center 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
• Onion Rings And Assembly
• Vegetable oil (for frying; about 3 1/2 cups)
• 3/4 cup buttermilk
• 2 tablespoons apple cider vinegar
• 1 1/2 cups all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 large onion, sliced 1/8” thick, rings separated
• 6 cups watercress leaves with tender stems
• Special Equipment
• A deep-fry thermometer

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Whisk hazelnut oil and 1 Tbsp. 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 Tbsp. vinegar and ½ cup water and simmer until flavors 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 350°.

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.