Balsamic-Marinated Hanger Steak
With Sweet-and-Sour Endives and Potato Puree
Serves 2

For the Steak
1-1/2 c extra-virgin olive oil
2 shallots 
2 cloves garlic, peeled and sliced
2 t whole black peppercorns
5 sprigs fresh thyme
1 bay lead
1/2 c balsamic vinegar
2 hanger steaks (about 8 oz. each)
vegetable oil
snipped fresh chives
sea salt

For the Sweet-and-Sour Endives
2 c white wine
1 c water 
1/2 c white wine vinegar
1/2 c granulated sugar
2 T extra-virgin olive oil
1 clove garlic, peeled and sliced
1 T salt
2 Belgian endives, halved lengthwise

For the Potato Puree
2 c peeled and diced Idaho potatoes (about 14 oz. total)
3 T cold unsalted butter, cut into cubes
2-1/2 c milk

Method

Balsamic Marinated Hanger Steak
Heat 2 tablespoons of the olive oil in a medium saute pan over medium heat. Sweat the shallots and garlic with the peppercorns just until they begin to wilt. We're only trying to release the flavors so these ingredients marry and flavor the meat well - not really cook anything yet. Toss in the thyme and bay leaf, and heat them through until fragrant - about 1 minute. Pour in the vinegar, increase the heat, and just before the liquid comes to a simmer, remove from the heat: As the mixture cools, it will become infused with the seasonings. When the marinade is cool, whisk in the remaining olive oil. 

Place the steaks in a shallow glass dish and pour the marinade over them, turning so the meat is completely coated. Refrigerate for at least 8 hours (but no more than 12), turning the steaks halfway through (because the oil and vinegar will separate).

Remove the steaks from the marinade, wiping off excess oil with a paper towel. Season the steaks with salt and black pepper. 

Film a large saute pan with oil and sear the steaks over medium-high heat for 3 to 4 minutes per side, depending on their thickness. If you like your steaks cooked past medium-rare, you'll need to transfer them back to a 350-degree F oven to finish cooking to the desired doneness.

Slice the steaks and sprinkle with chives and sea salt.

Sweet-and-Sour Endives
Combine the wine, water, vinegar, sugar, oil, garlic and salt in a nonreactive saute pan. Place the endives in the pan cut-side down and cover. Slowly simmer the endives until they are tender but still have a bit of bite to them, 10 to 12 minutes. Uncover the pan, remove it from the heat, and let cool at room temperature. (If cooking the endives in advance, store them in the cooking liquid.)

Potato Puree
Rinse the potatoes under cold water until the water runs clear. Place them in a large pot with cold water to cover, bring to a simmer, and cook until tender, about 10 minutes. Drain the potatoes and let stand just until they're no longer steaming but still hot. Return the potatoes to the pot and set over low heat. Mash in the butter a few pieces at a time, mixing until potatoes just start to pull away from the sides of the pot. Once all the butter has been worked in, stir in the milk; season with salt and white pepper. For a super-smooth puree, hit it with a hand blender, adding more milk if necessary. Keep the pot covered until serving time to prevent a skin from forming on the surface.

Photo: provided by Charlie Palmer