Simply Brilliant - Chef Scott Samuel

NW Womens Show Recipes

Grilled Hanger Steak, Sage Jus

MARINADE

5 cloves garlic -- minced

1/2 cup olive oil

1/2 bh thyme sprigs

1 cup red wine

1/4 cup red wine vinegar

3 bay leaves

3 pounds hanger steak

1 3-inch ginger -- crushed

3 each lemons -- sliced

SAGE JUS

2/3 cup cognac

2 cups veal stock

4 tablespoons shallots -- minced

1/4 cup thyme and sage leaves mixed

For the marinade: Combine all the ingredients in a medium cambro. Portion the hanger steak into 4-6 ounce pieces; add to the marinade. For optimal tenderness and flavor, marinate steaks for 24 hours (minimum overnight). Be sure steaks are completely submerged in marinade. On a hot grill, cook the hanger steak for approximately 2-3 minutes on each side. Bison steaks are most tender when grilled medium-rare to medium.

For the Jus: In a small saucepan, combine all the ingredients and bring to a simmer over medium heat. Reduce heat and cook to reduce the liquid by half. Strain, discarding the solids. Set aside until ready to serve.

Grilled Vegetables with Lavender Marinade

2 teaspoons lavender

1 Tablespoon fresh rosemary

1/4 teaspoon fresh ground pepper

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 clove garlic -- minced

2 ears fresh corn -- husked

1 medium zucchini -- cut into 1/4's lengthwise

1 medium yellow squash -- cut into 1/4's lengthwise

1 large red bell pepper -- cut into quarters

1 medium eggplant -- sliced into 1/2-inch rounds

1 small red onion -- peeled and sliced into 1/2-inch pieces

Directions: Combine lavender, rosemary and next 4 ingredients in a bowl; stir with a whisk until blended.

Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside. Coat grill rack with cooking spray; place on grill over medium-hot coals.

Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender. Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.

Chimichurri Sauce

1/4 cup garlic -- roughly chopped

1 bunch scallions -- chopped

3 each jalepenos -- seeded and diced

1/2 bunch Italian parsley -- chopped

1 bunch cilantro -- chopped

3 each lemons -- juiced

1/2 cup extra virgin olive oil

kosher salt and pepper

Place all of the ingredients in a robot coupe and pulse until blended to a coarse puree with uniform pieces.