The tasting event will be located throughout 24th Street from Diamond to Chattanooga and will include restaurants and merchants offering wine samples, finger foods and special treats.
Attendees wishing to participate in the sampling program may purchase a $30 “Tasting Wristband” prior to the event via the web site or on-site (booth #1 at 4063-4049 24th St. parking lot between Castro & Noe or booth #2 at 3865 24th St. parking lot between Sanchez & Vicksburg), where they will receive a wine glass with full price ticket and map with all of the tasting locations.
French bistros serve hanger steak — onglet — with a shallot sauce, pommes frites, and a pichet of rot-gut red. My version takes about 10 minutes from refrigerator to table. The challenge is to really believe it’s cooked after just 90 seconds per side.
Hanger Steak with Shallots
Ingredients (serves 2)
6 oz of hanger steak, in one or two pieces
1 large shallot, finely chopped
¼ tsp beef concentrate
1/3 cup of water
2 or 3 tbs butter, cut into 3 pieces
non-virgin olive oil, salt and freshly ground pepper
a few slices of French or Italian batard
Warm a couple of plates in the oven. Season the meat with salt and pepper. Add around a tablespoon of oil to a heavy non-stick pan and heat until almost smoking. Add the meat and count to 90 – slowly. Flip and do the same on the other side. Take out the warm plates, put on the slices of bread and place the meat on top of the bread. Return to the oven. Lower the heat to medium, toss the shallots into the dry pan and stir constantly for about minute until the shallots are just soft and not burned.
Add a long splash of balsamic vinegar to the shallots and stir quickly. The sauce should get sticky almost immediately. Add the water and beef concentrate and continue stirring for a minute or two while the sauce reduces. Lower the heat and stir in the pats of butter one by one. Pour over the meat and serve.