Field to Feast: Hanger Steak with Sweet Potatoes at Red Stick Spice Co.
We had another wonderful day on TWILA’s Field to Feast celebrating Louisiana’s local ingredients. As a special treat, Chef Yvette Bonanno and I kicked it up a notch in the kitchen with Anne Milneck, Chef & Owner of Red Stick Spice Company. This gourmet grocery store is a family-owned business in Baton Rouge with an extensive line of blends and rubs. Red Stick Spice Co. also has an amazing line of olive oils, teas, sea salts and infused sugars. It might be the most beautiful shop I have ever entered and has become the go-to store for all my spices, teas and olive oil. When you’re ready, the Teaching Kitchen is up and running and offers an amazing experience to help advance your talent as a home cook. For more information on Red Stick Spice Co., visit www.redstickspice.com
Please enjoy these recipes from our show and remember to Smile Always. :)
Kindly,
Jenn Finley
Hanger Steak with Sautéed Maggie's Mushrooms
(serves 4-6)
Ingredients:
2# hanger steak, butchered
1 tbsp Red Stick Spice Co - Steakhouse Salt Blend
1 tbsp Red Stick Spice Co - Coffee BBQ Rub
1 tbsp olive oil
2 tbsp butter
3 cups chopped mushrooms
2 tbsp shallots, minced
1 tbsp fresh thyme leaves
1/4 red wine
Directions
Heat skillet or cast-iron pan over high heat. In a small bowl, combine the seasonings. Pat the hanger steak dry and season well with the spices.
Add oil to the pan, followed by butter, then add the steak. Allow to sear well on all sides, cook until medium rare (125 degrees internal temperature)
Remove from pan and allow to rest.
To the hot pan, add butter and mushrooms. Saute for 3-4 minutes, then add shallots and thyme, cook for 4 additional minutes.
Deglaze with wine and simmer, adjust seasoning if necessary.
Slice steak, against the grain and serve with mushrooms.
“When I heard about Hanger Steak with the Coffee Barbecue Rub, I started thinking about those smokey elements and that richness, that umami that comes naturally from a piece of red meat. And then she has got some mushrooms going in there, too. So I wanted to add some Yang to her Yin, to make sure I brought in something sweet that would compliment. I grabbed Louisiana Sweet Potatoes and I’m going to apply smoke and sweetness to them, and they are already naturally sweet. It’s going to work perfectly with what Yvette did by using the Coffee Barbecue Rub on the Hanger Steak.” - Anne Milneck
Smoky Skillet Roasted Sweet Potatoes
Ingredients:
3-4 medium sweet potatoes, peeled and diced
1/2 large yellow onion, sliced
Red Stick Spice Smoked Extra Virgin Olive Oil
Red Stick Spice Sweet Smoked Paprika
1 tsp Kosher Flake Salt, plus more to taste
Directions
Preheat oven to 400°F and place a cast iron skillet in the oven to preheat.
Place the sweet potatoes and onions in a large bowl, and drizzle with Smoked Extra Virgin Olive Oil. Add 1 Tbsp Sweet Smoked Paprika and salt.
Toss all of these ingredients together and add to your pre- heated cast iron skillet.
Roast for 10 minutes and stir to encourage even caramelization.
Roast for an additional 10-15 minutes or until the sweet potatoes are softened and golden brown.
Disclaimer: These are estimated measurements, and are flexible to your needs. Content and photographs are protected. We encourage you to share this recipe with family, friends and online. Post your photos with #fieldtofeast and tag us on Facebook, Twitter and Instagram.
Links
Learn more about Louisiana beef from the Louisiana Beef Industry Council.
Learn more about Red Stick Spice Co, like them on Facebook, follow them on Instagram, Twitter and Pinterest and subscribe on YouTube.
Visit Cane Land Food’s website, and follow them Facebook and Instagram.