Stirring the Pot: Bistro Hanger Steak and South Beach Recap!

February 24, 2025

Greetings from South Beach!

I’m wrapping up an incredible weekend at the South Beach Wine & Food Festival in Miami, Florida. It’s been a whirlwind of events, delicious food and drinks, and meeting amazing people.

The weekend kicked off on Friday, when Margaret and I hosted a fashion show and lunch at the Bal Harbour Shops. I love blending fashion and food, two art forms that complement each other beautifully. Later that day, I joined chefs Alex Guarnaschelli and Scott Conant at the W Hotel for a lively poolside event featuring cocktails and conversation.

Saturday brought my cooking demo on the festival’s main stage with my good friend and The Kitchen co-host Jeff Mauro. We made Bistro Hanger Steak with Caramelized Shallots, a dish packed with flavor and protein. Jeff even turned it into one of his epic sandwiches. It’s one of my go-to recipes and this week’s featured dish. Give it a try at home—I have a feeling it’s about to become a new family favorite.

On Sunday, we wrapped up the festival with a brunch hosted by the cast of The Kitchen. It’s rare that Katie, Alex, Jeff, and I are all together outside the studio, so this was a special treat. The brunch was fantastic, we met hundreds of incredible people, and it was the perfect way to close out another amazing festival.

Ciao, South Beach—see you next year.

South Beach Wine & Food Festival

Bistro Hanger Steak with Caramelized Shallots

INGREDIENTS

Serves 4

For the steak:

2 tablespoons fresh lemon juice
1 teaspoon celery salt
1 teaspoon sugar
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
1 hanger steak (about 1 pound); ask the butcher to remove the center sinew
2 tablespoons extra virgin olive oil

For the shallots:

8 shallots, cut in half through the root, skins left on
2 tablespoons extra virgin olive oil, plus more for finishing
1 teaspoon fresh thyme leaves

INSTRUCTIONS

To make the steak: In a small bowl, combine the celery salt, sugar, black pepper, and cayenne. Rub the mixture all over the steak. Drizzle the steak with the olive oil and rub again to coat the steak. Wrap in plastic and let marinate in the refrigerator for at least 2 hours or up to overnight. Take the steak out of the fridge 1 hour before cooking.
To make the caramelized shallots: Preheat the oven to 400°F.
Toss the shallots with the olive oil and thyme, then season with salt and pepper. Lay the shallots on a sheet pan, cut side down. Roast until the shallots are very tender, about 25 minutes. Set aside.
When you are ready to cook the steak, heat a large cast iron pan or heavy skillet over medium-high heat. Add the steak, and cook, turning once, until the internal temperature reads 125°F for medium rare, 5 to 6 minutes on each side. Take the steak out of the pan and let rest on a cutting board for 10 minutes.
While the pan is still hot, add the roasted shallots and heat through. Slice the steak against the grain and serve with the roasted shallots.

Pro Tips

Be sure that the surface of the pan is very hot when you add the steak, around 450ºF.
Bring the steak to room temperature on the counter for at least an hour before you cook it.
Slice the steak against the grain to keep it tender.