Chef Michael Salmon - Join me in my Kitchen
Hanger steak is a very flavorful and tender cut of beef and is very reasonably priced. It comes from the belly of the cow and is similar in texture and flavor to a flank steak. Rub the steak with ground rosemary steak rub and smoke with hickory or mesquite chips for about 15 minutes. I like to finish my hanger steak on a hot grill to sear the outside with a little charred texture and flavor.
The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
