Wrapped Steak Medaillons

If you're looking for a delicious and impressive main course, try making these hanger steak medallions wrapped in bacon, seared on a hot grill plate and topped with a spicy adobo chili onion mixture. This recipe is perfect for a special occasion or a weekend dinner party. With the addition of a homemade rucola basil sauce, this dish is sure to impress your guests.

The Chad-O-Chef grill provides the perfect heat for a quick sear, while the chili oil adds a flavorful kick to the dish. Follow these simple steps to create a dish that's sure to become a favorite.

Course Main Course

Servings

Equipment

Ingredients

600 grams hanger steak
200 grams bacon strips
1 white onion sliced
4 cloves of garlic chopped
220 grams chipotle chili's in adobo sauce chopped
230 ml olive oil
1 tsp sea salt
½ tsp black pepper
Rucola Basil Sauce

Instructions

Cut the hanger steak into 2 finger thick steak medaillons.
Wrap them around in 1or 2 strips of bacon.
Follow the recipe for the rucola basil sauce.
Slice a white onion into rings.
Chop 230 grams of chipotle chili's in adobo sauce and 4 cloves of garlic.
Fire up your Chad-O-Chef grill with kindling and gradually add larger pieces of wood as the fire grows.
Once the grill plate is hot, place the onion and garlic on it and drizzle with olive oil. Fry until the onion is soft.
Add the chopped chili's in adobo sauce and cook for another 30 seconds while stirring.
Transfer the onion and chili mixture to a pan and add around 230 ml of olive oil. Let it come up to temperature and lightly fry.
Season with a bit of light sea salt and pepper, then set aside.
Use a clean rag and some plant-based oil to make the surface of the grill plate non-stick.
Place the medallions on the grill plate and let them sear on the outside. Add more olive oil if needed due to the steak's lean nature.
Once one side has developed a crust, flip the medallions and add some of the chili oil to the un-topped side.
When both sides have a crust, sear the bacon around the medallions on the plate.
Remove the steak medallions from the grill plate and let them rest for 5 minutes.
Create artistic swooshes of rucola basil sauce on a plate and place some of the chili onion topping in the center.
Top the plate off with the beautiful steak medallions.