1. Season a hanger steak with salt and pepper. Spray both sides with cooking spray. Place on a heated char-grill and cook on both sides for 6-8 minutes or to desired doneness. Allow the steak for a short time. Slice into three equal pieces widthwise.
2. Place 10 ml of canola oil in a heated, nonstick saute pan. As soon as the oil begins to smoke, add 25 g each of green, red and yellow peppers and onion to the pan. Sprinkle 6 g of Italian seasoning over the vegetables. Season to taste with salt and peppers Toss over medium-high heat until caramelized and heated through.
3. Using a pastry bag with a plain medium size tip, pipe three, 75 g towers of warmed horseradish potatoes spaced evenly apart on a heated serving plate. Spoon the peppers and onions evenly between each potato tower. Drizzle 15 ml of dark and stormy glaze over the top of each of the peppers and onions.
4. Place a piece of steak on top of each of the potato tower. Spoon 37 g of tomatillo poblano salsa in the centre of the plate, next to the steak.
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