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This recipe was provided by Chef Hans Lentz of Zest Restaurant at the InterContinental Chicago.
It's a great appetizer to serve at a cocktail party. Bon appétit!
Makes 8 servings
Dressing
¼ cup rice wine vinegar or any delicate vinegar
½ cup sugar
2 Kaffir lime leaves
1 tablespoon minced cilantro
3 or 4 red Thai chilies or jalapeno peppers
¼ cup lemon or lime juice
1 tablespoon chopped shallots
1 tablespoon minced garlic
2 tablespoons Chinese chili paste or any garlic chili paste
1 lemongrass stalk, minced
½ cup water
1 tablespoon minced mint
Directions
Combine all the dressing ingredients in a medium bowl and refrigerate the mixture overnight.
Beef Marinade
1 pound hanger steak
½ cup Hoisin sauce (sweet soy-based sauce)
2 tablespoons soy sauce
½ tablespoon minced ginger
1 tablespoon red wine vinegar
2 tablespoons sugar
Directions
- Combine beef marinade ingredients in a bowl and marinate the beef for 1 hour.
- Remove the beef hanger steaks from the marinade and grill it to your preference.
- Slice and mix the beef with your dressing you made above.
Peach Crostini
3 tablespoons olive oil
8 slices French bread, ½ inch thick
2 large ripe peaches, each sliced into 6 wedges
1 teaspoon fresh lemon juice
1 small shallot, thinly sliced
2 ounces Hook's 60 Day Gorgonzola
8 sprigs marjoram
Salt and pepper to taste
Directions
- Preheat the oven or grill to 400 degrees F (oven) or medium heat (grill).
- Brush 2 tablespoons of the olive oil on the bread slices and toast or grill until golden brown, about minutes per side.
- Toss the remaining tablespoon of olive oil with the peach slices, the lemon juice and salt and pepper.
- String the slices on 2 or 3 skewers.
- Grill the peaches over a medium flame until slightly charred.
- Remove from the skewers and toss with the shallots.
- Spread the gorgonzola cheese on the toasted bread and top with 2 to 3 peach slices and the beef salad. Serve it warm.