Steak Board Charcuterie
A delicious spin on a charcuterie board—a steak & cheeseboard platter with fun relish, green herby salsa verde, and fancy romesco sauce to wow ANY GUESTS, even if your guests are your badass female chefs!
by Sami Udell
For the board you need:
8 ounces hangar steak, rubbed in a marinade (below) and seared until medium rare
2 types of cheese (we used blue cheese, parmesan, and white cheddar—just get ¼ lb of each and cut any way you want for the board!)
¼ onion sliced super thin
1 Fresno red chili or jalepeno, sliced thin
1 avocado sliced thin
1-2 oranges, skin removed, and sliced
2 heads of lettuce - we used pink lettuce from the LA farmers market and radicchio, but any big lettuce cups or gem lettuce will work!
1 cucumber, sliced thin
1 radish sliced thin (optional)
Banana Pepper Relish
1 cup jarred roasted red pepper, diced
1 cup pepperoncini, chopped
1 cup banana peppers, chopped
1 tbsp parsley, chopped
2 tbsp Drizzle
1 pinch salt
Romesco
2 cups crushed, canned tomatoes
2 red bell peppers
1 yellow onion, med, rough chopped
2 clove garlic
1 slice sourdough, crust removed, large diced
¼ cup almonds
2 tbsp sherry vinegar
2 tsp smoked paprika
1 tsp kosher salt
¼ cup Sizzle + 2 tbsp
Green Salsa Verde
1 tbsp capers
4 anchovies (in oil)
2 tbsp white wine vinegar
¾ cup chopped parsley
1 medium garlic clove
¾ cup Drizzle
Steak Marinade
(this will make way more than you need, but its a great spice rub to have on hand for meats, vegetables, potatoes, etc!) or you can cut the quantities into ¼ the amount!
¼ cup finely ground dark-roast coffee
¼ cup ancho chile powder
¼ cup dark brown sugar, tightly packed
2 tbsp smoked paprika
2 tbsp kosher salt
1 tbsp ground cumin
1 tbsp Sizzle
Instructions
Active Time: 2 hours
Full Time: 2 hours
To make the Banana Pepper Relish: In a bowl, mix all ingredients. Adjust seasoning with salt. **Pro Tip** Make sure to scoop up the liquid on the cutting board after chopping the peppers and add that to the bowl as well. You can use any combination of pickled or brined pepper such as peppadew or guindillas.
To make the Romesco: Toast the nuts in a 325 degree oven until golden, about 10 minutes. Toss the bread with 3 tbsp Sizzle, pinch of salt/pepper, and bake until golden and crunchy for 15/20 minutes at 375 (think croutons). The goal is to get out as much moisture as possible and to develop flavor.
Roast pepper over an open flame until the skin has blackened. Transfer to a bowl and cover with plastic wrap. When cool enough to handle, scrape off the charred skin with the back end of a small knife. Discard the charred skin and seeds. Roughly chop the pepper.
Toss onion and garlic with a drizzle of Sizzle and salt and pepper. Roast in a 450 degree oven until it starts to get some color. Roast tomatoes in a roasting pan at 450 for 10/15 minutes to reduce liquid and concentrate flavors.
For the Green Salsa Verde: Chop everything finely and mix with Drizzle and salt to taste.
For the Hangar Steak: Mix all of the ingredients together and then season your steak liberally. Liberally sprinkle a thin layer of the rub onto the steak, then pat it in with your fingers so it adheres. Get a pan on high heat and sear your steak for 2-3 minutes on each side depending on the thickness of your steak!
Play around with different displays and using leftover radicchio scraps to create a fun spread!
