{"id":215,"date":"2018-06-09T15:53:48","date_gmt":"2018-06-09T13:53:48","guid":{"rendered":"https:\/\/lacuisinedenounours.fr\/?p=215"},"modified":"2018-06-09T15:58:13","modified_gmt":"2018-06-09T13:58:13","slug":"hanger-steak-tataki-three-condiments","status":"publish","type":"post","link":"https:\/\/lacuisinedenounours.fr\/?p=215&lang=en","title":{"rendered":"Hanger steak Tataki &#8211; three condiments"},"content":{"rendered":"<p>Tataki is quite the trendy thing of the moment.<\/p>\n<p>it was intuitive to try it with a rump steak a classic for the carpaccio and tartare.<\/p>\n<p>Rump steak (and other motor muscles of the beast) is visually appealing , no fat, firm texture that lets you play with volumes when designing your plate.\u00a0 Very becoming for those thins carpaccio slices or for a knife cut tartare, any preparation that&rsquo;s not meant to be chewed and will go down easy with just a little salt and pepper.<\/p>\n<p>A Tataki must be chewed, it&rsquo;s the main difference with other raw preparations, one should not consider it as the tartare&rsquo;s big brother, but a remote cousin of the sashimi.<\/p>\n<p>Even proper dry aged, rump steak is firm, I&rsquo;m not saying it will be tough, a lot of butchers know their thing now, but it will necessarily be a bit chewy.<\/p>\n<p>Hanger steak is one of the most tender pieces on a bovine ( a little anatomy will explain it well )it will, however require a little work if you don&rsquo;t want to spoil the aesthetics of your plate<\/p>\n<p>hanger steak has a slightly bolder flavour, closer to what you&rsquo;d get on a flank, when just a twist of lemon is enough for a carpaccio, this calls for a set of condiments that will answer aptly.<\/p>\n<p>I&rsquo;ll suggest three preparations that will match your hanger steak<\/p>\n<p>First one is ginger based with a light acidity of a pomegranate, both spicy and fruity, it will highlight the metallic taste of the red meat.<\/p>\n<p>A dried tomato puree more even on the taste, but bringing an interesting texture<\/p>\n<p>A classic lemon and olive oil, with the vegetal taste of tarragon.<\/p>\n<p>for 3 starters<\/p>\n<p>&nbsp;<\/p>\n<p>for the tataki<\/p>\n<ul>\n<li>220g beef hanger steak<\/li>\n<li>3cl rice vinegar<\/li>\n<li>3cl water<\/li>\n<\/ul>\n<p>for the condiments<\/p>\n<ul>\n<li>30g fresh ginger (clean)<\/li>\n<li>5cl pomegranate juice (fresh if possible)<\/li>\n<li>30g dried tomatoes<\/li>\n<li>10 green peppercorns<\/li>\n<li>10cl olive oil (5+5)<\/li>\n<li>the juice of a half lemon<\/li>\n<li>5 branches of tarragon<\/li>\n<li>1 tbsp kosher salt<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Clean up the meat first<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-195\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_183125-1024x768.jpg\" alt=\"hanger steak chop on a cutting board\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_183125-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_183125-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_183125-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Sear the meat on a hot pan, make sure that all surface have been processed. quicly remove from the fir and place in a food bag with the vinegar, lightly diluted. Store in the fridge for at least 1\/2 hour<\/p>\n<p>First condiment<\/p>\n<p>blend ginger in pomegranate juice until texture is smooth.<\/p>\n<p>second condiment<\/p>\n<p>Mix the dried tomato in 5cl olive oil with the peppercorns. do not overmix, texture should remain crummy.<\/p>\n<p>Third condiment<\/p>\n<p>Mix the other 5cl of olive oil with the lemon juice and add the leaves of the tarragon branches, like you would for a salad dressing.<\/p>\n<p>Cut the marinated steak in .8 to 1 cm.<\/p>\n<p>Serve the meat pieces with the condiments in little cups plus one cup with coarse ground salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-190\" src=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_195406-1024x768.jpg\" alt=\"pieces of beef three cups contiaing condiments on cup of salt\" width=\"640\" height=\"480\" srcset=\"https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_195406-1024x768.jpg 1024w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_195406-300x225.jpg 300w, https:\/\/lacuisinedenounours.fr\/wp-content\/uploads\/2018\/06\/20180602_195406-768x576.jpg 768w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tataki is quite the trendy thing of the moment. it was intuitive to try it with a rump steak a classic for the carpaccio and tartare. Rump steak (and other [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":190,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,85],"tags":[156,152,150,154,158,160],"class_list":["post-215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nounours_recipes","category-thenewstuff","tag-dried-tomato","tag-ginger","tag-hanger-steak","tag-pomegranate","tag-tarragon","tag-tataki-en"],"_links":{"self":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=215"}],"version-history":[{"count":5,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":220,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/posts\/215\/revisions\/220"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=\/wp\/v2\/media\/190"}],"wp:attachment":[{"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedenounours.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}