Hanger steak with burrata & shallot jam crostini

Ren+Bos Hanger Steak With Burrata & Shallot Jam Crostini

Ren+Bos Hanger Steak:

1 Ren+Bos Hanger Steak



Season the Hanger steak with salt and pepper as desired. Heat a cast iron skillet and sear the steak on both sides until the internal temperature reaches 125F. Remove from heat and allow to rest at least 20 min. (This can also be placed in the refrigerator overnight and served cold which allows for you to achieve super thin slices.)

For the Burrata Crostini:

1 loaf French bread

1 ball Burrata cheese

1/2 cup shallot jam, purchased or homemade

Balsamic vinegar reduction

Slice the French bread into 1/2” thick rounds. Toast the bread on the grill or in a cast iron pan. Spread each toast round with 1-2 T Burrata cheese. Top with 1-2 tsp of shallot jam, sliced Ren+Bos Hanger Steak, and drizzle with balsamic reduction.

Shallot Jam:

6-8 shallots, outer skins removed, sliced thin

1 garlic clove, minced

3 T white wine

2 T apple cider vinegar

1 tsp brown sugar

1/4 tsp salt

1 sprig fresh thyme leaves

1 T olive oil

In a small pan, heat the olive oil. Add the shallots and cook over medium-low heat stirring occasionally for about 10 minutes. Add the remaining ingredients and cook over low heat until the shallots are soft caramelized and the mixture is jammy, about 20 minutes. Stir occasionally, and if it starts to dry out, add some water, 1 tablespoon at a time.