Grilled Certified Angus Beef ^® Hanger Steak

Directions Print

1. Rub the steak with the salt, pepper, and oil. Place on the grill and cook to the desired temperature.
2. Heat up smoked grits as per directions.
3. Sauté the roasted corn and reserve hot.
4. Cut the corn bread into strips then place the cornbread in a sauté pan with the butter and sear the corn bread on both sides and warm all the way through.
5. Cut the steak into three parts and set aside for plating.
6. Place the grits on the plate, then place two pieces of the cornbread down. Arrange the steak on top of the cornbread.
7. Add the freeze-dried corn, roasted corn, and garnish with edible flowers.

Smoked Cheesy Grits

Prep: 10 min | Cook: 20 min | Yield: 16 oz

1. Place butter in a sauce pot and bring butter to a nut-brown stage on medium heat.
2. Add grits and smoked salt. Whisk until all the brown butter is incorporated.
3. Adjust the consistency with water if needed and set aside.
4. Season with salt and pepper to taste.

Chimichurri

Prep: 5 min | Yield: 24 oz

1. Place all ingredients in a blender and puree until smooth.
2. Salt and pepper to taste.