Steak and Cake Recipe

• Level: Intermediate
• Yield: 6 servings
• Total Time: 2 hr 35 min
• Active Time: 50 min

Steak:

• One 1-pound hanger steak, membrane, fat, silver skin, and central tendon removed, cut into 6 portions
• 3 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 4 sprigs fresh thyme
• 3 cloves garlic, crushed
• 1 shallot, sliced

Crab Cakes:

• 1 cup milk
• 4 ounces stale bread
• 1 cup shiitake mushrooms, diced small
• 2 shallots, finely chopped
• 1/2 cup roasted red peppers, diced
• 1/4 cup green onions
• 1 cup heavy cream
• 4 ounces cream cheese
• 8 ounces crab claw meat, carefully picked clean
• 8 ounces jumbo lump crab meat, picked clean
• 1 1/2 cups panko breadcrumbs
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil, for frying

Barnaise Sauce:

• 1 cup red wine vinegar
• 1 cup white wine
• 3 sprigs fresh tarragon, stems kept separate and 2 tablespoons chopped leaves
• 2 shallots, thinly sliced
• 1 cup clarified butter
• 1 tablespoon salt
• 2 egg yolks
• 1 tablespoon smoked paprika

Instructions:

1. Cook's Tip: Use either only claw meat or only lump crab meat for the crab cakes if preferred. Dive into this intermediate-level feast that serves 6grilled hanger steak atop crispy crab cakes, drizzled with smoky barnaise. Your taste buds will thank you!
2. For the steak: Combine the steak portions with olive oil, Worcestershire sauce, thyme, garlic, and shallots. Marinate for at least 1 hour or, ideally, refrigerate overnight for maximum flavor infusion.
3. For the crab cakes: Pour milk over stale bread and press down to soak for 1 hour. In a saut pan, heat vegetable oil and cook shiitake mushrooms for 5 minutes, stirring often. Add shallots for 1 more minute, then stir in roasted red peppers and green onions. Pour in cream and reduce until thickened. Off heat, stir in cream cheese and let cool.
4. Drain and squeeze excess milk from bread, then mix into the cooled cream mixture. Gently fold in crab claw and jumbo lump meats by hand. Add half the panko, season with salt and pepper, and form into 6 patties. Coat with remaining panko for that irresistible crunch.
5. Preheat grill to high.
6. For the barnaise: In a small saucepan, simmer red wine vinegar, white wine, tarragon stems, and sliced shallots until reduced by three-quarters. Cool completely.
7. Heat 2 cups water to a simmer in a pot. Warm clarified butter gently (not boiling). In a stainless steel bowl over the simmering water (double boiler), whisk wine reduction, salt, and egg yolks until frothy and thickenedwarm and creamy, not scrambled. Remove from heat; slowly whisk in butter. Finish with chopped tarragon and smoked paprika for a bold twist.
8. Heat vegetable oil in a non-stick skillet. Fry crab cakes until golden and crispy on all sides.
9. Grill steaks to your perfect doneness. Slice and crown each crab cake. Drizzle with barnaise and serve with steak sauce for an unforgettable surf-and-turf masterpiece!
10. Note: Scaled from professional bulk recipe by culinary experts. Untested by Recipe Iseasy Kitchens.

Recipe courtesy of Three Muses