This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


For Marinated Steak
  • 2 pounds hanger steak, vein removed by butcher
  • Kosher salt
  • 2 tablespoons Worcestershire sauce
  • 2 large cloves crushed garlic
  • 2 tablespoons fresh thyme, chopped
  • About ¼ cup extra-virgin olive oil (EVOO)
  • Coarse pepper
  • Juice of 1/2 seared lemon
  • Dijon mustard, to serve
For Frites/Fries
  • 3 large Russet potatoes, peeled and cut into ¼-inch-thick sticks
  • Salt
  • About 1 ½ to 2 quarts frying oil, for tabletop fryer or Dutch oven
  • Fine sea salt
For Sauce
  • 2 tablespoons aged balsamic vinegar
  • 1/3 cup ketchup
  • ¼ cup Fabanaise or mayonnaise
  • 1 teaspoon granulated garlic
For Creamed Spinach
  • 1 tablespoon butter
  • 1 large shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons flour
  • About 1½ tablespoons sherry (a splash)
  • 2/3 cup half-and-half
  • 2 pounds spinach, stemmed, washed and dried, and chopped
  • Salt, pepper and nutmeg, to taste
  • Juice of ½ lemon


Serves: 4


For steaks, butterfly hanger steaks, once the vein is removed, and pound to an even thickness. Cut into 6-8 ounce portions. Place in a shallow dish and add an even, light sprinkle of Kosher salt, Worcestershire, thyme, crushed garlic, and 3 tablespoons EVOO. Place in fridge a few hours.

To cook meat, bring it to room temperature, 30 minutes, and remove excess marinade. Heat a large cast-iron skillet or griddle over medium-high heat. When pan is hot add a little EVOO, a turn of the pan, add meat and season with salt and pepper. Let meat brown 3-4 minutes, turn and cook 3 minutes more. Let rest 5-10 minutes, douse with lemon juice and thinly slice each portion against the grain. Arrange on plate and serve with Dijon.

For frites/fries, soak potatoes in bowl of water with about 1 teaspoon salt while cutting to keep them from browning. To cook, drain the potatoes and pat dry. Bring frying oil to a temp of 325°F. Fry the potatoes in batches, 4 minutes, so as not to crowd the fryer or Dutch oven. Remove potatoes to wire rack to cool. Bring oil to 375°F. Fry potatoes again another 4 minutes to crisp. Drain and season with fine sea salt.

For sauce, combine vinegar, ketchup, mayo and garlic, and transfer to small ramekins. Serve with frites/fries.

For spinach, in skillet over medium heat, melt butter and sauté shallots and garlic, 2 minutes. Add flour and stir, add sherry and stir, add half-and-half and whisk. Wilt chopped spinach into sauce and simmer at low heat; season with salt, pepper and nutmeg to taste. Add juice of ½ lemon to serve.