Red Wine And Pomegranate Hanger Steak With Cipollini Onions Recipes

CIPOLLINI ONIONS BRAISED IN RED WINE

Steps:

• In a large straight-sided saute pan over medium-high heat, melt butter and add onions. Season, to taste, with salt and pepper. Saute until nicely browned then add the wine and vinegar. Bring to a boil, cover, reduce heat and simmer until onions are completely cooked through and tender, about 15 minutes. Remove lid, turn heat up and let the liquid reduce and thicken until it forms a glaze and coats the onions well.

RED ONION AND POMEGRANATE RELISH

Steps:

• Combine pomegranate and lemon juices with balsamic vinegar and honey and stir to combine.
• Slice onion in half then in thin slices.
• Grind salt and pepper to taste
• Toss all together.
• Cover and refrigerate at least an half hour stirring every ten to fifteen minutes.
• Add pomegranate arils before serving.

POMEGRANATE AND RED WINE STEAK

Steps:

• Preheat broiler or grill and oil rack of a broiler pan or prepare grill as necessary.
• Place oil in a medium saucepan and heat until hot.
• Sauté garlic in hot oil for 1 minute, stirring frequently.
• Stir in the pomegranate juice, wine, water, cornstarch, seasonings and molasses.
• Bring mixture to boil then reduce heat and simmer 5 minutes.
• Pour mixture into a sauceboat.
• Arrange steaks on prepared broiler pan; broil 3 inches from heat for 4 minutes.
• Turn steaks; broil 2 minutes.
• Brush steaks generously with sauce; broil 2 minutes more for medium-rare, or longer for desired doneness.
• Arrange steaks on platter, pour half of remaining sauce over meat and garnish with reserved arils.
• Pass remaining sauce with meat for dipping.
• Note, to remove arils for garnish, score 1 fresh pomegranate and place in a bowl of water.
• Break open the pomegranate underwater to free the arils.
• The arils will sink to the bottom of the bowl and the membrane will float to the top.
• Sieve and put the arils in a separate bowl.
• Note, to get fresh juice, cut 2 large pomegranates in half and juice them with a citrus reamer or a juicer.
• Pour mixture through a cheesecloth-lined strainer or sieve.

BALSAMIC-BRAISED CIPOLLINE ONIONS WITH POMEGRANATE

Steps:

• Blanch onions in large saucepan of boiling water 1 minute. Drain; cool briefly. Peel and trim, leaving core intact.
• Heat oil in large skillet over medium-high heat. Add onions. Sprinkle with kosher salt and pepper; sauté until brown, 12 minutes. Add next 4 ingredients; bring to boil. Reduce heat. Cover; simmer 15 minutes. Increase heat; boil until onions are tender and liquid is thickened, stirring often, about 18 minutes. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Fold crème fraîche into onions (add cranberries, if using). Simmer until sauce coats onions thickly, 2 minutes. Season with salt and pepper. Transfer to bowl; sprinkle with pomegranate seeds.

HANGER STEAK WITH MUSHROOMS AND RED WINE SAUCE

Steps:

• Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.
• Melt 1 tablespoon butter with remaining 1 tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
• Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons butter. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.
• Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.