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BISTRO STEAK WITH BUTTERMILK ONION RINGS
Ingredients
- INGREDIENTS
- Vinaigrette, steak, and sauce:
- 2 tablespoons hazelnut, walnut, or olive oil
- 2 tablespoons Sherry vinegar, divided
- Kosher salt, freshly ground pepper
- 2 tablespoons vegetable oil
- 1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons black peppercorns, coarsely chopped
- 2 teaspoons dry green peppercorns, coarsely chopped
- 1 tablespoon Dijon mustard
- Onion rings and assembly:
- Vegetable oil (for frying; about 3 1/2 cups)
- 3/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 1/2 cups all-purpose flour
- Kosher salt, freshly ground pepper
- 1 large onion, sliced 1/8" thick, rings separated
- 6 cups watercress leaves with tender stems
- Special equipment:
- A deep-fry thermometer
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