Not too many chefs have their restaurants by age 26, but Chef Luke Sung is never the one to take things slow. Named the restaurant after his daughter Isabelle, Sung crafts French style, classically prepared small dishes, many featuring flavors of Provence which works very well with Californian ingredients.
In France, they call the muscle that is tucked behind the stomach, and is almost next to the tenderloin, the Hangar Steak The characteristics are much like those of a beef tenderloin, and that is why it is not tough. Unlike the shanks that move a lot – it stays tender because the part doesn’t get to move that much.
The cut is a roundish, rectangular shape. Brush with olive oil, season with salt and pepper.
Grill the steak on a really hot griddle, for about 3 minutes on each side. Cooking time varies according to thickness.
Hangar Steak and Polenta Cakes
Bordelaise Sauce Ingredients:
1 lb. of Meat Scraps (in half inch cubes)
1/4 cup Shallots (minced)
2 oz. of Butter
1 Bottle of Wine
1 cup Port
4 cups Veal Stock
Sweat the meat and shallots until meat is tender. Pour the wine and the port into the pan. Bring to a boil, and reduce by half. Add veal stock. Continue to reduce till slightly thIck, season to taste with salt and pepper, strain and reserve it.
Polenta Cakes Ingredients:
Parmesan Cheese (thickly grated)
1. Amount of polenta depends on how much you need. The formula is one part polenta, to 4 parts water, of which one third of the liquid is chicken stock.
2. Bring liquid to a boil, add polenta. Put in a little butter and olive oil. Cover, simmer until done. Reserve until cool.
3. Put polenta in half sheet pans, or aluminum cake pan lined with parchment paper that is brushed with olive oil.
4. Take creme fraiche, and fold thickly grated parmesan cheese mixture until evenly distributed, and has a creamy texture. Spread it like icing on the cake, and cut it, and then bake it about 4 minutes at 450 – 475 degrees
By Chef Luke Sung, Isa Restaurant, San Francisco, CA