Latkes with hanger steak and green sauce

Not necessarily a traditional combination, but this is the yiddish shtetl-core way of doing steak frites (and less work thank making fries)

Latkes. Essentially the yiddish version of a hash brown. Usually served with sour cream, dill and lox/smoked salmon. Fancy ones add caviar. Eating perfectly fried latkes sprinkled with fine sugar on Channuka is a core memory of my grandmothers childhood.

Recently I have been enjoying the combination of latkes and steak - my take on a steak frites - with a bright green sauce for acid. To the batter I add in grated onion which enhances savouriness and gives a subtle sweetness, lots of freshly cracked black pepper and egg to bind.

Much the way I like my fries, I like a latke to have contrasting textures - crisp on the outside but soft on the inside. This way you get a satisfying crunch while also tasting the potatoes natural flavour through the tender, just cooked centre. I like the latke fritter to be a bit unevenly shaped - this leads to a better texture and to wispy little edges that crisp up. The crunch is achieved by adding a little cornflour to the potato batter and it is important to squeeze out as much liquid as you can as you form the fritter in between your palms. Then fry the latkes at a high temperature.

Latkes, hanger steak and green sauce

For the latkes -

2kg potatoes (russet potatoes are good for their starchiness - fluffy on the inside, crispy exterior when cooked)

2 brown onions

2 tbsp cornflour

4 eggs

2 tsp freshly ground black pepper

1 tbsp flaky salt

1.5 tsp massel chicken stock powder (optional)

At least 1-2 cups of neutral oil for frying

Using the thicker side of a box grater, grate the potatoes (you can keep the skin on), followed by the onion. Place the grated potato and onion in a bowl and add the eggs, cornflour, black pepper, salt and optional massel chicken stock powder. Mix together until combined.

Pour a generous amount of the oil into a large pan (enough oil so the latkes will be submerged) and place over a medium-high flame. Once the oil is very hot and just starting to bubble, take a handful of potato mixture and squeeze it between your palms to extract most of the juices. You should end up with a fritter like potato pancake between your palms. Place into the hot oil and repeat this process with more of the mixture. Make sure not to crowd the pan.

Once the bottom of the latke fritters are golden brown, flip and fry on the other side until golden (a couple minutes on each side should be enough). With a slotted spoon pull the latkes out of the pan and place on a baking rack so there is airflow under the latkes. Repeat with the rest of the mixture.

For the steak (a guide) -

Cooking steak takes practice and I am no expert. This is only a guide for cooking steak to medium-rare but I encourage you to watch some tutorials and practice practice practice.

If I can find it, I like to use hanger steak (also known as butchers cut or onglet). I find this cut is less expensive, has a nice marbling - meaning more flavour - it is tender, juicy and easy to cook.

What you will need: hanger steak, olive oil, freshly ground black pepper, flaky salt, salted butter.

Season the meat with a generous amount of freshly cracked black pepper and salt, pour over a glug of olive oil and rub everything into the meat. Leave to rest and come to room temperature. Place a heavy bottomed pan over a high flame and once the pan is very hot place the steak into the pan and press down. Leave the steak to sear, undisturbed for about 2-3 minutes per side to get a deep brown crust. Turn the heat down to medium, throw in a cube of butter and baste the frothy melting butter over the steak until the steak reaches an internal temperature of between 52-54 degrees celsius (the steak will continue to cook a little as it rests).

Take the steak out of the pan and leave to rest for 10 or so minutes. Slice and serve with the green sauce and latkes.

For the green sauce -

1 bunch parsley, picked, washed and roughly chopped

1 bunch coriander, picked, washed and roughly chopped

2 tbsp capers, roughly chopped

1 green chilli, roughly chopped (optional)

2 tsp cumin

2 tbsp lemon juice

1 tbsp white wine vinegar

About 1/2 cup extra virgin olive oil

Freshly ground black pepper and flaky salt to taste

Place all the ingredients above in a bowl and stir, seasoning with the pepper and salt to taste. Add more lemon juice and vinegar depending on how much acid you enjoy - I usually add quite a bit for a bright, lemony taste. Stir in more olive oil if needed to create a loose salsa like sauce.

Serve everything together: the latkes, sliced hanger steak and green sauce.