Carne a la Parrilla

• 225g / 8 oz choice Hanger Steak (cryovac & pre-portioned)
• Kosher Salt
• Cracked Black Pepper
• 25g / 6-7 ea salt roasted Cippolini onion shells
• 60g trimmed & salted Japanese eggplant
• 50g black garlic romesco
• 50g lime crema
• less 1 g picked parsley leaves
• less 1g chive batons
• 10g EVOO
• 2g Maldon Sea Salt
• 1/3 lime "side" -- NOT the traditional segment

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1. Season the hanger steak liberally with kosher salt & cracked black pepper.
2. Sear on the plancha with blended oil until caramelized on both sides.
3. Finish to the desired temperature in the oven. (Default is Med Rare, 135-145 internal temp)
4. While the steak is in the oven finishing: cook the onions & eggplant on the plancha:
5. Season with kosher salt & black pepper. Sear the onion shells & cut-side of the eggplant on the plancha to caramelize & heat through.
6. Rest the hanger steak for at least 5 minutes. Once rested, slice on a bias through the grain of the meat. approximately 1/2" thick.
7. Fan the steak lengthwise on the plate
8. Top the steak with 6-8 dots of black garlic romesco & 5-6 dots of lime crema. One dot of each per slice of steak, alternating left to right. You want the guest to have a dot of each per slice of steak, so the exact number of dots will depend on the length of your steak.
9. Set the cippolini onion shells & eggplant on top of the steak
10. Add 3 more dots each of the black garlic romesco & lime crema.
11. Garnish with the parsley & chives.
12. Garnish with extra virgin olive oil.
13. Sprinkle with Maldon Sea Salt.
14. Set a lime segment on the side.

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**The recipe no longer calls for chili honey. Disregard the video