HANGER STEAK WITH YUKON GOLD POTATOES, CRISPY ARTICHOKES AND TOMATO BÉARNAISE
Makes 6 servings
 
INGREDIENTS
2 1/2   lb. certified angus beef hanger steak or rib eye
1         can whole artichoke hearts packed in water (1 artichoke heart per person)
2         oranges, juiced
3         tbs. fresh oregano, minced
6         garlic cloves, peeled and crushed
1 1/2   lb. Yukon gold potatoes
Warmed cream, as needed
Melted butter, as needed
Salt and white pepper, to taste
3         tbs. fresh tarragon, minced
1 1/2   oz. dried tarragon
5         dried green peppercorns, crushed
1/2      cup white wine
1/2      cup white wine vinegar
3/4      tbs. garlic, peeled and minced
6         egg yokes (from cage-free chickens)
1 1/2   tbs. tomato paste (or sun-dried tomato paste)
3/4      lb. salted butter, melted
Chive oil, for garnish (optional)

PREPARATION
Marinate the beef in the refrigerator for at least 2 hours, and remove the beef at least 15 minutes before cooking.

Meanwhile, cook the peeled potatoes until tender. While they’re still warm, mash them with a fork, and mix in the warmed cream, melted butter, salt and white pepper to taste.

For the béarnaise, combine the tarragon, peppercorns, wine, vinegar and 3/4 tablespoon of garlic in a small sauté pan and simmer until reduced to about 1 1/2 to 2 tablespoons, usually 10 to 15 minutes. Remove from heat and set aside to cool.
In a blender, mix the egg yokes, the tomato paste and the cooled reduction mixture. While the blender is running, add 1/3 of the salted butter in a slow, steady stream. Once the sauce emulsifies, turn the blender speed up to high and add the remaining butter. The béarnaise should be thick and creamy.

Gently squeeze the water from each artichoke and carefully open up the heart. Drop the hearts into a deep fryer and cook until crispy. Keep warm.

Grill the hanger steaks until desired doneness, and then allow the meat to set for about 10 minutes. Slice the meet against the grain.

To serve, place a mound of the potatoes on each plate, then arrange the slices of hanger steak in a fan shape surrounding the potatoes. Top with the Tomato Béarnaise and an artichoke heart. Garnish with a sprig of fresh tarragon and chive oil.