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Roast Detroit: Detroit Restaurant Week

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Roast Detroit
Grilled hangar steak, giardinera & smoked sunchoke puree

serves 4

Giardinera:

 

 

1 pound celery, trimmed and thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup red wine vinegar
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon toasted coriander seeds
1 teaspoon ancho chile powder
1 teaspoon salt
1 teaspoon black pepper
2 cloves garlic, thinly sliced
2 jalapenos, sliced into thin rings
1 Fresno chile, sliced into thin rings
1 small red onion, thinly sliced

 

 


DIRECTIONS:
Mix together the celery, olive oil, vinegar, parsley, coriander seeds, ancho chile powder, salt, pepper, garlic, jalapenos, Fresno chiles and red onions in a nonreactive bowl. Marinate for 24 hours at room temperature, or longer in the refrigerator.

sunchoke puree

2 pound sunchokes, washed
½ cup heavy cream
salt & fresh ground black pepper

DIRECTIONS:
Smoke the sunchokes in a cold smoker with applewood chips for ½ hour.  Roast in 350 oven for 35 minutes depending on size until the sunchokes are very soft.  Run through a tamis or small hole food mill to remove skins.
 Reduce the cream by ½.  Combine the roasted sunchokes and heavy cream in a blender and puree until smooth. Season with salt & fresh ground black pepper to taste.

Grilled Hanger Steak

4 7oz. hanger steaks
Extra virgin olive oil
Maldon Salt or Fleur de Sel
12 parsley leaves
lemon zest

DIRECTIONS:

Grill the hanger steaks to the desired temperature.  Heat up the suncoke puree and spoon onto plate.  Combine the Giardinera with a little Olive oil, lemon zest, and the parsley leaves.  Slice the steak and place on the puree.  Top with the Giardinera-parsley salad. Eat up!

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