Hanger Steakwith Roasted Eggplant and Chilies

Serves 4

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INGREDIENTS

  • 4 Japanese eggplants, split in half lengthwise
  • 2 tsp light brown sugar
  • 2 limes, fresh juice
  • 1 tsp serrano chilies, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp canola oil
  • (4) 6 oz hanger steaks
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp coriander seed
  • 1 head of bok choy leaves, split in half
  • 1/4 cup shallots, finely minced
  • 1/2 cup chicken stock
  • 1/2 cup cilantro leaves
  • 1 cup pears, thinly sliced
  • 1 tsp sesame seeds, toasted
  • fresh cracked pepper, kosher salt

PREPARATION

  • Preheat oven to 375°F.
  • In a small mixing bowl, whisk together brown sugar, lime juice, chilies and olive oil.
  • Lay eggplant, cut side up, on a sheet tray. Brush mixture over each piece and season with salt and pepper.
  • Roast in oven.
  • Bring steaks to room temperature.
  • Combine cumin, paprika and coriander seed. Rub over steaks and season with salt and pepper.
  • Remove eggplants from oven when tender, about 25-30 minutes. Set aside.
  • In a large sauté pan, heat canola oil over medium-high flame. When the pan begins to smoke, sear steaks on both sides until caramelized heavily.
  • Transfer to a rack in the oven and cook to an internal temperature of 135°F, about 15 minutes.
  • Allow steaks to rest for 10 minutes. Add bok choy to the same pan used to cook steaks and sauté.
  • Add shallots and cook until softened, about 2 minutes. Add chicken stock and reduce by half.
  • Warm steaks and eggplant if necessary. Serve with sauce along with bok choy. Garnish with sliced pears, cilantro leaves and sesame seeds.

Pair with

BERINGER FOUNDERS’ ESTATE Chardonnay

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TASTING NOTES

This perfect combination of pear, apple and ripe, tropical fruit flavors with a hint of citrus and a classically round-mouth feel is 100% Chardonnay.