Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac Empty Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac

    Post by Lobo Fri 22 Jan 2016, 10:11 pm

    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac Img65l
    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinach
    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac Translucent
    Be the first to Write a Review
    Prep Time: 40 minutes
    Cook Time: 45 minutes
    Servings: 6
    At Le Pigeon in Portland, Oregon, chef Gabriel Rucker likes to "play with the classics, bringing them up to speed for a more modern palate." He demonstrates his culinary style with this recipe, which spices up some traditional American dishes "with a few fun twists."






    • 131

    Ingredients:

    For the onion rings:


    • 5 cups canola oil
    • 2 sweet onions, such as Walla Walla, about 1 1/2 lb. total, cut into 1/4-inch rings
    • Kosher salt, to taste, plus 2 tsp.
    • 2 cups semolina flour
    • 2 Tbs. all-purpose flour
    • 2 tsp. sugar
    • 1/2 tsp. baking soda
    • 1/2 tsp. baking powder
    • 2 Tbs. cornstarch
    • 2 eggs, lightly beaten
    • 6 Tbs. vegetable oil
    • 1 1/2 cups club soda


    • 6 flat-iron steaks, each 7 to 8 oz.
    • 2 Tbs. olive oil
    • Kosher salt and freshly ground pepper, to taste
    • Sea salt for sprinkling
    • Creamy Truffled Spinach for serving

    Related Recipes


    Grilled Flat-Iron Steaks, Semolina Onion Rings & Creamy Truffled Spinac Wine-pairing-icon-red

    Wine Pairing

    This pairs well with juicy, full-bodied red wines from our Wine Club.

    Directions:

    To make the onion rings, in a deep fryer, heat the canola oil to 350°F. Line a baking sheet with paper towels. Season the onion rings lightly with kosher salt.

    Sift the semolina flour, all-purpose flour, sugar, baking soda, baking powder, cornstarch and the 2 tsp. kosher salt into a large bowl. Add the eggs, vegetable oil and club soda and whisk until just incorporated; do not overmix. Dip about 10 of the onion rings into the batter, then add them to the oil. Fry, shaking the fry basket occasionally, until the onion rings are golden and crispy, about 8 minutes. Transfer to the paper towel?lined baking sheet and season lightly with kosher salt. Repeat with the remaining onion rings.

    Preheat an electric indoor grill on high heat according to the manufacturer?s instructions. Brush the steaks with the olive oil and season generously with kosher salt and pepper. Arrange the steaks on the grill and cook, turning once, until nicely grill-marked, about 6 minutes per side for medium-rare, or until done to your liking.

    Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks against the grain into slices 1/4 inch thick and sprinkle with sea salt. Pile the onion rings on a platter and arrange the steak slices alongside. Serve immediately with creamy truffled spinach. Serves 6.

    Adapted from a recipe by Gabriel Rucker, Chef, Le Pigeon, Portland, OR.
    • Back to top
      Current date/time is Thu 21 Sep 2023, 11:12 pm