Iceberg Babies® Wedge with Cuban Hanger Steak
Yield: 8 servings
Ingredients:
| 4 |
Garden Hearts® Iceberg Babies® |
| 8 |
eight-ounce hanger steaks |
| 1 |
tablespoon vegetable oil |
Dry Rub:
| 1 |
teaspoon minced garlic |
| 1 |
teaspoon dry mustard |
| 2 |
teaspoons kosher salt |
| 1 |
teaspoon chili powder |
| 1/2 |
teaspoon coriander |
| 1/2 |
teaspoon ground cumin |
Dressing:
| 2 |
cups plain low-fat yogurt |
| 1 |
cup cucumber, peelede, seeded and diced |
| 1 |
cup fresh cilantro, chopped |
| 4 |
dashes of Tobasco |
| 2 |
tablespoons fresh lime juice |
|
salt and pepper to taste |
Garnish:
| 3 |
ripe avocados |
| 1 |
red onion, peeled, cut into thin slices |
| 8 |
sprigs of cilantro |
1. Cut off the Iceberg Babies® stem, rinse under cold water, and allow to drip dry completely.
2. Combine dry rub ingredients. Place hanger steaks in resealable bag, add the rub and toss lightly. Leave steaks and seasoning in the bag for 6 to 8 hours to allow seasoning to penetrate the meat.
3. Blend dressing ingredients in food processor, using a pulsing motion, just until cucumber is finely chopped. Season with salt and pepper and transfer to small bowl. Cover and chill up to one hour. (Makes 3 cups.)
4. Heat a large, heavy-bottomed sauté pan or skillet over high heat and add vegetable oil. When hot, place steaks carefully into the pan and brown evenly, turning as needed until they're done. Six minutes total will yield a medium-rare steak. (Remember the steaks will continue cooking while they rest.) Transfer steaks to a heated serving dish and set them aside in a warm place while finishing the salad.
5. To serve, cut each head of Iceberg Babies® into 6 wedges and place 3 on each plate; drizzle generously with dressing. Slice each steak on the bias into 1/4-inch slices and place them in front of the Iceberg Babies® wedges.
6. Halve the avocados, pit and slice into a fan, and place next to the steak. Separate onion slices into rings and sprinkle them over the lettuce and meat.
7. Garnish with sprigs of cilantro.
| Chef’s comments: “This is a Cuban twist on an old favorite, the traditional hanger steak served in small French bistros with just a spoonful of butter and some sea salt or a pot of strong mustard. Iceberg Babies® are the perfect light complement” |
|
|
Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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