|Photograph by Mike Arrison|
It’s grilling season ladies & gentlemen- barbecue and an ice cold beverage, what more do you need in life? The first thought that comes to our minds: hamburgers and hotdogs. Heck, they’re practically a staple in American culture. A few years ago, my best friend asked me to make burgers for her Summer birthday bash. I couldn’t resist coming up with something fabulous.
First, I decided to make them “mini”, by using these beautiful little Brioche buns. Brioche is a sweet egg based bread. I took the average ground beef, and replaced it with hanger steak. Hanger is perfectly marbled and succulent. I ditched the average cheese, and replaced it with a garlic Roquefort sauce. Roquefort is tangy and salty, a perfect balance to the sweet Brioche. Finally, I added watercress- which is peppery and tender.
Hanger Steak Sliders
Yields: 4 Servings
4 ounces Roquefort
1 cup heavy cream
1 clove garlic, minced
1 tablespoon olive oil
2 pounds Hanger steak
1 cup watercress
12 mini brioche buns
Place a small sauce pan over medium heat, add one tablespoon of olive oil and the garlic. Let it cook for one minute, and then add the heavy cream and let it simmer for 25 minutes.
Meanwhile, preheat your grill at medium heat. Take your steak and pat it dry with a paper towel. Rub it with the other tablespoon of olive oil and liberally season it with salt and pepper. Throw your steak on the grill for 12 minutes or until it feels as if it’s medium. Pull your steak off of the heat and let it rest for 10 minutes.
At this point the cream should be at half volume, turn off the heat. Crumble the Roquefort into it, and stir until it is melted. Season the sauce with salt and pepper (to taste).
Place your rested steak onto the buns, drizzle with the garlic bleu cheese sauce, place some watercress and then finally place the top bun.