This recipe comes to you from Episode 4 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp dished up Smoked Hanger Steak Sandwich with Crispy Shallots and Blue Cheese Vinaigrette paired with Dusted Valley 2017 Southwind Estate BFM. You can see the episode below the ingredients and instructions.
Smoked Hanger Steak Sandwich, Blue Cheese Vinaigrette, Crispy Shallots
Blue Cheese Vinaigrette
- 1/4 cup Champagne vinegar
- 1/4 cup Olive oil
- 2 tsp Dijon mustard
- 2 cloves garlic, pressed
- salt and freshly ground black pepper
- 1 tbsp fresh thyme, finely chopped
- 1/4 cup crumbled Maytag blue cheese Blend all ingredients together, except blue cheese. Once Blended whisk in the Blue Cheese and then season with salt and pepper
- Makes 3/4 cup
Crispy Shallots
- Thinly sliced shallots
- Cornstarch
- Canola oil to Fry
Method
Toss the shallots with the cornstarch, shake off or use a strainer to get off any excess. Heat oil in a shallow pan to medium heat. Place the shallots in the oil and move a round until they are browned. Place on paper towel lined plate or pan and season with salt
You can use any great steak cut for this sandwich. We chose hanger and smoked it. Once your steak is cooked or smoked to your desired temperature, slice and place on top of a crusty Hoagie roll. Top with a generous slather of the Blue Cheese Vinaigrette and the sprinkle some of the crispy shallots over the top!