Start by getting a heavy bottom pan warm on low heat and add sauté oil. Add Onions- cover with a lid. We are going to caramelize onions- this takes 30 minutes. Remove onions from pan and cool then refrigerate until needed. Definitely can be done ahead of time in bigger batches if necessary.
While those are slowly rolling let’s make the rest of the French Onion Dip.
Combine room temperature cream cheese, sour cream, mayonnaise, onion powder, garlic powder, soy sauce, and salt & pepper. This is ready to go — Whenever the onions are ready.
Season hanger steak with a quarter teaspoon of salt & pepper. Place onto the hottest part of the grill. We are shooting for medium rare. It will depend on thickness. If using a thermometer pull to rest at 115-120F.
Warm fryer oil in deep fryer to 350°. Drop baskets into oil then add the potato chips and cook for 1-2 minutes until golden brown and crispy. Remove chips from fryer and rain excess oil on a towel. Place cooked chips in a bowl and season with salt then add truffle oil and lightly toss to coat.
While Steak is cooking season Asparagus and shallots with extra virgin olive oil, salt, black pepper, and Grill to order.
30min. later add caramelized onions to French onion mix to complete. Smear on plate, Slice Hanger steak, add Chips and Vegetables.
Ingredients
8 oz. Braveheart® hanging tenderloin steak
1/4 tsp. West Creek® sea salt kosher
1/4 tsp. Magellan® Black Pepper, ground
6 oz. Peak Fresh Produce® Onion(s), Yellow, small dice
1 tbsp. Roma® Sauté oil
1/4 cup sherry, wine
1 oz. Nature's Best Dairy® Cream Cheese
1 1/2 oz. Nature's Best Dairy® Sour Cream
1/2 oz. Roma Mayonnaise
1/8 tsp. Magellan® Onion Powder
1/8 tsp. Magellan® Garlic Powder
1/2 tsp. soy sauce
1/8 tsp. West Creek® sea salt kosher
1/8 tsp. Magellan® Black Pepper, ground
2 oz. Roma® skin-on potato chips
1 ea. Brilliance® Clear Canola Oil, for deep frying
1 tbsp. Piancone® White Truffle oil
1 ea. shallot(s), finely chopped
5 ea. Peak Fresh Produce® Asparagus, peeled and end trimmed
