Grilled Hanger Steak & Rosemary Impaled Georgia Shrimp with Handmade Steak Frites, Parsley & Lemon Compound Butter

Serves 6-8


6-8    Hanger Steaks        
18-24    Jumbo Shrimp, peeled and deveined        
6-8    Rosemary Sprigs, 6 inches long (remove all leaves on the sprig except the top inch of the sprig)

4 lbs.    Idaho Potatoes                        
4 cups    Vegetable Oil                        
Salt & Pepper to taste                         

1 lb. Butter                            
¼ cup Parsley, minced                    
1 ½ Tablespoon Lemon Juice    
Salt & Pepper  to taste    


For Hanger Steaks
Season Hanger Steaks with salt and pepper and rub down with olive oil.  Grill the hanger steaks to your desired doneness and set aside to rest.  Once steaks have rested for at least 5 minutes, slice each steak into 10 pieces and arrange on plate. 

For Shrimp
Use the rosemary sprigs as a skewer and place 3 shrimp per rosemary sprig.  Season the shrimp with salt and pepper and rub down with olive oil.  Grill the shrimp until done. Set aside and keep warm. 

For the Potatoes
Scrub and cut the potatoes into the desired shape (hold potatoes in cold water until ready to cook to prevent discoloration); rinse, drain, and dry thoroughly.  Heat the oil to 300 degrees in a pot that is double the amount of oil.  Add the potatoes in batches, and blanch until just tender but not browned.  Drain well and transfer to pans lined with absorbent paper towels.  This step can be done before the grilling of the steaks and shrimp.  Just before service, reheat the oil to 375 degrees and finish the potatoes, frying until they are golden brown and cooked through.  Drain well, season with salt and pepper.

For the Butter
Work the butter by hand or with the paddle attachment of an electric mixer until it is soft. Add the parsley and lemon juice, blend well.  Add salt and pepper to taste. Gather a sheet of parchment paper and spoon the butter onto the paper. Roll the butter into a cylinder shape and place in refrigerator to harden.  Once butter has hardened in can be cut into ¼ inch thick circles and then placed on top of the steak and shrimp.  This can be done a couple hours before grilling the steaks and shrimp, or up to a day ahead.

Suggested Wine Pairing: Liberty School, Cabernet Sauvignon, Napa, 2005

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