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Chef Adrian Leon produces a gourmet meal
with a wonderful range of fine ingredients. A prime cut of beef
is grilled and served with small potatoes and a tangy fruit sauce.
Adrian Leon's Grilled
Hanger Steak served with Bone Marrow Marmalade
- 8 bone marrow bones
1 cup white flour
3 tablespoons vegetable oil
1 large onion, peeled and quartered
3 bay leaves
8 cloves garlic
1/2 cup celery
2 cups beef stock
1/2 cup red wine, alcohol free
32 ounces hanger steak
1 cup parsley, coarsely chopped leaves
1 cup cilantro, coarsely chopped leaves
4 sprigs thyme, stems removed and coarsely chopped
1/4 cup water
1/4 cup orange juice
1 cup fresh papaya, peeled and diced
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1 teaspoon habanero pepper, seeds removed and finely diced
1 1/2 pounds fingerling potatoes
2 tablespoons olive oil
salt and pepper to taste
- For Marrow: Dust bones with flour and
season to taste with salt and pepper. Cover the bottom of the
frying pan with vegetable oil and cook the bones over medium
heat, turning them until browned.
- Transfer the bones to a baking dish with
3/4 of the onion, 2 bay leaves, 4 garlic cloves, celery, fresh
ground black pepper and salt to taste. Add beef stock and red
wine and cover with aluminum foil, then roast bones for 3 hours.
- Pull roasting pan from oven and place
bones aside to cool.
- Drain the surface fat and strain stock
into a sauce pan over medium heat, reducing stock to one quarter.
When bones are cool, scoop out and add marrow to reduced stock
and set aside.
- For Marinade: Puree the 4 remaining garlic
cloves with the remaining onion, oil, bay leaf, thyme, parsley
and cilantro in blender. Season the puree with salt & pepper.
Place steaks in a dish and rub marinade over steaks. Cover the
dish and refrigerate the steaks for about an hour.
- For Marmalade: Combine water, orange juice,
papaya, SPLENDA® Granulated Sweetener and habanero in a sauce
pan over medium heat until boiling. Lower the heat and cook for
about 8 more minutes while stirring. Remove from heat and set
aside to cool.
Pour marmalade mixture into blender and mix until smooth. Strain
with a china cap or fine sieve. Stir in bone marrow stock to
- For Potatoes: Place potatoes in a roasting
pan and toss with olive oil. Season the potatoes, to taste, with
salt and black pepper, then roast in preheated oven for 30 minutes
at 350°F (175°C). Remove from oven and cool for a couple
minutes. Cut potatoes in half.
Steaks: Grill steaks to desired doneness.
- Serve potatoes on a platter topped with
steaks and drizzle marrow marinade on top.
Makes 10 servings.
Nutrition Info Per Serving (1/10 of recipe):
Calories: 320; Calories from Fat: 150; Total Fat: 17g; Saturated
Fat: 5g; Cholesterol: 45mg; Sodium: 140mg; Total Carbs: 20g;
Dietary Fiber: 3g; Sugars: 4g; Protein: 22g
Exchanges per Serving: 3 Lean Meats, 2
Starches, 2 Fats, 1/2 Vegetable
Recipe courtesy of Splenda, Inc. Splenda®
is a no-calorie sweetener made from sugar that is suitable for
diabetics. For more information regarding this product, please
call 1-800-777-5363 or visit their website at www.splenda.com.