Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Hand tear the
Baguettes (2)
into 1-inch pieces. Place the pieces into a large bowl and drizzle with 2 Tbsp of olive oil and season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
. Toss until all the pieces are well coated.
3.
Place the bread on the sheet pan. Bake for 15 minutes until toasted, remove from oven and allow to cool.
4.
Raise the oven temperature to 500 degrees F (260 degrees C).
5.
Wipe the bowl you used for the bread with paper towels. Halve the
Cherry Tomatoes (1 cup)
and place in the bowl.
6.
Cut
Red Onion (1/2)
into 1/4-inch thin slices. Separate the onion slices and add to bowl with tomatoes.
7.
Pull the
Curly Endive (1 2/3 cups)
leaves apart.
8.
In a medium bowl, use a fork to whisk together the
Red Wine Vinegar (2 Tbsp)
,
Tomato Paste (1 tsp)
, and
Olive Oil (4 Tbsp)
and set aside.
9.
Mince
Fresh Chives (2 2/3 Tbsp)
and add to the vinaigrette.
10.
Pat dry the
Hanger Steak (2)
with paper towels. Season each with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
.
11.
Heat 1 Tbsp of olive oil in a medium sauté pan over high heat. Sear on one side only for 1 to 2 minutes or until a nice crust forms.
12.
Turn the steaks over. Place pan in the oven for 2 to 3 minutes for medium-rare. Add or subtract 1 to 2 minutes for more or less doneness. Remove steaks from the pan and let them rest.
13.
To the bowl with the tomato mixture, add the frisée and the toasted bread pieces and toss to combine.
14.
Drizzle the vinaigrette over the Panzanella, season with
Salt (1/4 tsp)
and
Ground Black Pepper (1/4 tsp)
, and toss again.
15.
Slice the steak thinly, against the grain. Place the Panzanella in the center of two plates.
16.
Fan the thinly sliced steak around the edge of the salad. Garnish each plate with only half the
Blue Cheese (1/2 cup)
. Serve and enjoy!
