Bistro Steak With Buttermilk Onion Rings Recipes

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BISTRO STEAK WITH BUTTERMILK ONION RINGS



Bistro Steak with Buttermilk Onion Rings image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Onion     Fry     Dinner     Meat     Steak     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 22

Vinaigrette, steak, and sauce:
2 tablespoons hazelnut, walnut, or olive oil
2 tablespoons Sherry vinegar, divided
Kosher salt, freshly ground pepper
2 tablespoons vegetable oil
1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
2 tablespoons unsalted butter
1 medium shallot, finely chopped
1 tablespoon finely chopped fresh thyme
2 teaspoons black peppercorns, coarsely chopped
2 teaspoons dry green peppercorns, coarsely chopped
1 tablespoon Dijon mustard
Onion rings and assembly:
Vegetable oil (for frying; about 3 1/2 cups)
3/4 cup buttermilk
2 tablespoons apple cider vinegar
1 1/2 cups all-purpose flour
Kosher salt, freshly ground pepper
1 large onion, sliced 1/8" thick, rings separated
6 cups watercress leaves with tender stems
Special Equipment
A deep-fry thermometer

Steps:

  • For vinaigrette, steak, and sauce:
  • Whisk hazelnut oil and 1 tablespoon vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
  • Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6-8 minutes per side for medium-rare. Let rest 10 minutes.
  • While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 tablespoon vinegar and 1/2 cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
  • For onion rings and assembly:
  • Fit a medium saucepan with thermometer; pour in oil to measure 3". Heat over medium-high heat until thermometer registers 350°F.
  • Meanwhile, mix buttermilk and vinegar in a shallow bowl. Place flour in another bowl or baking dish; season with salt and pepper. Toss onion rings in flour mixture, shaking off excess, and transfer to a wire rack. Working in batches, dip in buttermilk mixture, letting excess drip back into bowl; toss again in flour.
  • Working in 2 or 3 batches and maintaining temperature of oil, fry onion rings until golden brown and crisp, about 3 minutes per batch. Let drain on paper towels; season with salt.
  • Toss watercress with reserved vinaigrette. Thinly slice steak against the grain. Serve steak with sauce, watercress, and onion rings.

BUTTERMILK ONION RINGS



Buttermilk Onion Rings image

Serve a batch of these crispy onions alongside steak and spinach for a steakhouse-style dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 45m

Number Of Ingredients 6

2 medium white onions (about 10 ounces each), sliced into thin rings (about 1/4 inch)
3/4 cup low-fat buttermilk
1 1/2 cups all-purpose flour (spooned and leveled)
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
4 cups vegetable oil

Steps:

  • In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
  • In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
  • Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.

Nutrition Facts : Fat 10 g, Fiber 1 g, Protein 5 g

BUTTERMILK ONION RINGS



Buttermilk Onion Rings image

Make and share this Buttermilk Onion Rings recipe from Food.com.

Provided by Wildflour

Categories     Onions

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 large onions, preferably sweet onions
3 -4 cups buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon sugar (if not using very sweet onions)
oil, preferably peanut oil (for deep frying)

Steps:

  • Cut the onions in 1/4" slices. In a glass dish, soak the onions in the buttermilk for 30 to 60 minutes.
  • In a brown paper sack, combine the flour, cornmeal, salt, onion powder, chili powder, and if needed, sugar. Drain the onions lightly and dredge them in the seasoned flour.
  • Pour at least 4" of oil into a heavy saucepan. Heat the oil to 375°. Fry the onions, in batches, for 2 to 3 minutes, or until golden. For the crispiest results, drain on paper towels and spread on a serving plattter rather than piling them into a basket, where they could become soggy. Serve immediately.

Nutrition Facts : Calories 357.2, Fat 3.3, SaturatedFat 1.3, Cholesterol 7.3, Sodium 1384.1, Carbohydrate 70.2, Fiber 5.2, Sugar 15.5, Protein 13.1

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  • Whisk hazelnut oil and 1 Tbsp. vinegar in a small bowl; season with salt and pepper. Set vinaigrette aside.
  • Heat vegetable oil in a large skillet over medium-high heat. Season steak with salt and pepper and cook 6–8 minutes per side for medium-rare. Let rest 10 minutes.
  • While steak rests, cook butter and shallot in same skillet over medium heat, stirring occasionally, until shallot is softened and starting to brown, about 4 minutes. Add thyme and peppercorns. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Add remaining 1 Tbsp. vinegar and ½ cup water and simmer until flavors meld and sauce is thick enough to coat a spoon, about 2 minutes. Remove sauce from heat and whisk in mustard; season with salt and pepper.
  • Fit a medium saucepan with thermometer; pour in oil to measure 3”. Heat over medium-high heat until thermometer registers 350°.

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