Let me tell you about some steak

Hanger steak also known as the butchers steak because the butcher always kept it for themselves. Think filet tender with ribeye marbling.

Now there is only about 1.5 lbs of this on each cow divided into 2 loins. I mean just look at that.

Now how do we cook this mean piece of meat. Well that's easy hot and fast. You will want to sear it for about 3 minutes each side and serve it rare-medium rare. in. Make sure to rest that bad boy before you slice it though.

Blueberry Sauce1 tablespoon olive oil
1/4 cup chopped onion
1 garlic clove, peeled and minced
1 cup fresh blueberries
1/2 cup balsamic vinegar
1 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon chopped fresh basil
1 tablespoon unsalted butter

Cauliflower puree:
1 head Cauliflower, about 14 ounces/390 g
1 leek, washed and trimmed
Salt and freshly ground black pepper
1 tablespoon butter, plus more to taste
Zest and juice of 1 lemon, to taste

Steak sauce >For the steaks:
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

For the red wine-infused demi-glace:
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

Doggo tax