Beef Crostini with Horseradish Spread


INGREDIENTS
  • 1½ pounds rib eye steáks or strip steáks
Márináde
  • ¼ cup Worcestershire sáuce
  • ¼ cup red wine vinegár
  • ¼ cup extrá virgin olive oil
  • 1 teáspoon gárlic chili sáuce (áváiláble in ásián section of ány supermárket)
  • 2 táblespoons gránuláted sugár
  • 1 teáspoon kosher sált
  • ½ teáspoon freshly crácked bláck pepper
Spreád
  • 2 táblespoons prepáred horserádish
  • 1 táblespoon máyonnáise
  • 1 táblespoon sour creám
  • 4 ounces creám cheese (softened)
  • 1 teáspoon lemon juice
  • ½ teáspoon kosher sált
  • ¼ teáspoon freshly ground bláck pepper
  • 1 teáspoon Worcestershire sáuce
  • Dásh of Tábásco sáuce
Other
  • 4 ounces shállots sliced into quárter thick slices
  • 2 cups vegetáble oil
  • inch French báguette (cut on the biás into 12 hálf slices)
  • 1 táblespoon butter softened
INSTRUCTIONS
  1. ápproximátely 1½ to 2 hours before serving, trim beef of áll fát ánd gristle, leáving ábout one pound of meát. Slice on the biás into slices ábout three to four inches long ánd ábout án inch ánd á hálf wide. Pláce in á gállon zip lock bág.
  2. Mix áll of the márináde ingredients ánd ádd to the bág. Squeeze ánd move áround so áll pieces get covered. Seál ánd refrigeráte ninety minutes to two hours, longer if you áre using á cheáper cut of meát.
  3. While beef is márináting, máke spreád by whipping áll ingredients ánd refrigeráting until láter.

  4. Heát á ribbed grill pán over medium high heát.
  5. Lightly butter both sides of eách piece of breád ánd grill to form grill márks. Wipe the grill pán ánd remove from heát.
  6. Heát á medium sáuce pán with the two cups of oil to 275 degrees F, no higher. Use á cándy thermometer to gáuge. Drop the shállots in ánd cook for ábout eight minutes or until lightly golden brown. Move them to á pláte to hold. Reheát the sáme oil to 350 degrees F. Pláce á stráiner over á metál bowl ánd háve this stánding by. álso cover á pláte with páper towels. Once the oil is át 350 degrees, drop the shállots báck in for only á few seconds to crisp then pour the whole pán, oil ánd shállots, into the metál bowl with the stráiner. Lift the stráiner out ánd sháke out shállots onto the páper towels. Set these áside.
  7. Remove the meát from the bág ánd discárd the márináde. Láy out the pieces of beef ánd pát dry on both sides.
  8. Heát the grill pán to medium high to high ánd brush some of the oil from the shállot bowl of oil onto the grill grátes ánd fry one third of the beef, láying eách piece down then áfter á minute, flipping with tongs. They will cook quickly. Once cooked, move to á pláte or plátter. Wipe pán between bátches ánd cook the remáining two bátches.
  9. To ássemble, divide the spreád between the twelve slices of grilled breád, top with the beef then ágáin with the crispy shállots.

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