Pepper-crusted Angus Hanger Steak - Romacelli


Hanger Steaks, C.A.B. - 6 ea

1/4 cup olive oil

Salt and pepper as needed.

Pat dry and rub with olive oil. Season steaks and sear in a cast iron skillet until desired temp is reached.


.75 qts chicken stock

.5 stick unsalted butter

.4 qts heavy cream

1 cup polenta

.5 tblsp minced garlic

1.5 cups grated parmesan

1 tblsp minced rosemary

1 tblsp minced parsley

1 tsp kosher salt

.5 tsp black pepper

Bring all wet ingredients to a boil and reduce heat to a simmer. Slowly add polenta, whisking constantly until fully incorporated. Reduce heat to low and add remaining ingredients and cook for ten minutes. Reserve until needed.


1 tblsp olive oil

1 # rapini, blanched in salted water and cooled in ice water

1 tsp minced garlic

.25 tsp red chili flakes

Salt and pepper to taste. Heat oil in a large skillet and add garlic. Toast lightly and add remaining ingredients. Heat through and season to taste. Reserve until needed.


1 tblsp roasted garlic cloves, minced

.5 cup yellow onion, diced

.25 cup celery, minced

2 tblsp bacon, minced

1 cup red wine

1 qt veal demi-glace

.25 tblsp minced rosemary

2 tsp minced parsley

salt and pepper to taste

1 bay leaf

Brown bacon in butter, then add celery and onions. Cook until tender, then add red wine, bay leaf, garlic and reduce by 75%. Add demi and bring to a simmer, then reduce heat to low and add remaining ingredients. Season to taste and reserve until needed.

To finish the dish, spoon 2 oz of jus into base of a large bowl, then spoon about 4 oz of polenta into the center of the plate. Top with Rapini and place steak atop and garnish. Enjoy!!!