Informations supplémentaires
30 min.
|
653 kcal
|
easy
|
|
Printable version
1. Cook the corn
In a pan, grill the corn on the cob for 10-12 minutes, turning it a few times so that it is well grilled on all sides.
2. Cook the potatoes
Place the potatoes in a saucepan and cover them with water. Bring to a boil and cook for 10-14 minutes or until the potatoes are cooked.
3. Cook the beef
Pat dry the hanger steak. Salt on both sides. Warm up a drizzle of oil in a pan over medium-high heat. Cook the beef for 2-3 minutes. Flip the beef and add 1 tbsp. of butter in the pan. Cook for 3-4 minutes, basting the meat with the melted butter, or until the desired doneness. Let it rest on a board for 2 minutes before slicing it against the grain. For the BBQ: Warm up the grill to high heat. Add the meat and cook for about 3-4 minutes on each side or until the desired doneness.
4. Setup
Chop the parsley and the shallot. Once the corn is cooked, cut the cobs to keep only the corn kernels. Cut the cooked potatoes in half.
5. Make the sauce
In a bowl, combine the parsley, the shallot, the dijon mustard and 1 tbsp. of red wine vinegar or apple cider vinegar. Gradually whisk in 45 2P | 60 3P ml of olive oil to emulsify the sauce. Season with salt and pepper.
6. Plate your dish
Top the arugula with the potatoes, the corn, the beef, the crumbled blue cheese and the sauce. Bon appétit!
2unitHanger Steak
1unitCorn Cob(s)
40gBlue Cheese
500gYellow Potato(es)
1unitShallot
1unitFresh Italian Parsley
15mlDijon Mustard
50gArugula
What you need
Pans, Pot, Bowl.
653 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
43g
14%
fat
38g
58%
cholesterol
74mg
25%
fiber
4g
16%
protein
38g
saturated
11g
55%
sodium
458mg
19%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg