Grilled Hanger Steak, Fresh Creamed Corn, Warm Green Bean Salad with Pancetta Vinaigrette

Grilled Hanger Steak, Fresh Creamed Corn, Warm Green Bean Salad with Pancetta Vinaigrette

4 ea. Hanger steaks, about 8 oz. each

Extra virgin olive oil

Salt and pepper

2 # Assorted pole beans (green, wax, etc.) sliced thinly on a bias

½ # Arugula

Pancetta Vinaigrette

Fresh Creamed Corn

1. Make Pancetta Vinaigrette. Hold warm. Reserve extra rendered pancetta

2. Make Fresh Creamed Corn. Hold warm and covered.

3. Preheat grill.

4. Blot steaks dry. Lightly rub with olive oil and season well with salt and pepper. Grill to a nice medium rare.

5. Allow steaks to rest for 10 minutes.

6. Place beans in bowl. Drizzle with warm Pancetta Vinaigrette. Toss in arugula. Adjust salt and pepper.

7. Check creamed corn for seasoning and consistency. Adjust the latter with a little water if necessary.

8. Slice steak. Place a pool of creamed corn in the center of the plate. Fan steak over corn. Drape warm bean salad over the top.

Pancetta Vinaigrette

¼ C. Rice vinegar

¼ C. Red wine vinegar

¼ C. Balsamic vinegar

½ C. Diced, rendered pancetta

1 ea. Shallots minced

2 Tbs. Picked fresh thyme

Zest and juice of 2 lemons

1 Tbs. Sugar

½ C. Rendered pancetta fat, warm

½ C. Extra Virgin Olive Oil

1) Combine all ingredients in blender, except for pancetta fat and olive oil.

2) Start blender and slowly drizzle in oil and fat to emulsify. Season to taste with salt and pepper.

Fresh Creamed Corn

6 ea. Ears corn

1 tbs. Chopped fresh thyme

salt and pepper

up to a ½ C. water

3 Tbs. Whole butter

1. Cut corn off cobs with a knife. After cutting off corn, scrape cobs with the edge of the knife

2. Place all corn and liquid into a skillet. Add thyme. Bring to a simmer.

3. Season well with salt and pepper. Adjust constancy with water if necessary.