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Ingredients

• 1/2 cup balsamic vinegar
• 2 garlic cloves, thinly sliced
• 3 shallots, thinly sliced
• 1 bay leaf
• 1 tsp. coriander seeds
• 2 fresh thyme sprigs
• 2 cups extra-virgin olive oil
• Malt vinegar sea salt, to taste
• Freshly ground pepper, to taste
• 4 lb. hanger steaks, fat trimmed
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• 1 bunch fresh flat-leaf parsley, blanched, cooled in ice water and large stem pieces trimmed
• 3 oz. arugula
• 3 Tbs. ice water
• 1/2 cup grape seed oil
• Kosher salt and freshly ground pepper, to taste
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• 1 tsp. canola oil
• 1 shallot, thinly sliced
• 1 fresh thyme sprig
• 2 cups dry red wine
• 1/2 cup chicken stock
• 1/2 cup veal demi-glace
• Kosher salt and freshly ground pepper, to taste
• 1 Tbs. unsalted butter
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• 4 leeks, white and light green portions, cut into thin rings and rinsed well under cold water
• 1 1/2 cups chicken stock
• 8 Tbs. (1 stick) unsalted butter
• 2 fresh thyme sprigs
• 1 bay leaf
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1/2 head cauliflower, cut into florets, each floret cut vertically into 1/4-inch slices
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• 3 cups milk, plus more as needed
• 1 1/2 cups heavy cream
• 2 garlic cloves, roughly chopped
• 1 shallot, sliced
• 3 cups instant white or yellow polenta
• 1/4 cup finely grated Parmigiano-Reggiano cheese ; ; ;
• Kosher salt and freshly ground pepper, to taste
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• Canola oil for cooking

Description

In This Recipe By Chef Bryan Voltaggio, A Balsamic Vinegar-based Marinade Gives A Flavor Boost To Hanger Steaks.

Williams-Sonoma