Located in a secluded courtyard in historic downtown Kingston, Ontario, ‘the pig’, as it is known locally, has been attracting a faithful clientele for over 28 years. We got Chef Ian Arthur to share his recipe for hanger steak — our new favorite cut of local beef!
“In 1979 Rose Richardson and Zal Yanovsky renovated an abandoned limestone stable and launched a dining experience that blends grace and gusto, taste and imagination – and helped make Kingston a destination for food lovers. We’ve been going to The Pig since university — no we won’t tell you how long ago that was — but suffice it to say, they’ve been giving us reasons to come back, again and again!”
- 4 x 8-10oz Ontario Hanger Steaks -- we use Enright Cattle Co.
- 1 Ontario shallot diced
- 1 Ontario sprig thyme, stem removed and chopped
- 2 tbsp. olive oil
- sea salt
- fresh black pepper
- 1/2 cup shaved parmesan (use a block and a vegetable peeler to create wide shavings)
- 8 long pieces baguette
- Extra olive oil
- 4 tbsp. Ontario butter, room temperature
- 1 clove of Ontario garlic, chopped
- zest of 1 lemon
- juice of 1 lemon
- 2 tbsp fresh Ontario parsley, chopped
- fresh pepper
- Mix the shallot, thyme, olive oil, and a few twists of pepper from the pepper grinder in a small bowl. Rub each steak with this marinade and allow to marinate for at least one hour in the fridge.
- Meanwhile, In a small bowl blend all ingredients together. Melt in a small pan and pour over steaks before serving. You can do this day before if you want.
- Forty minutes before dinner bring the steak out from the fridge and allow them to warm to room temp. Sea salt the steaks, one sprinkle each side.
- Grill the steaks to your desired doneness -- remember if you start to see blood ‘breaking’ out of the steak it is medium.
- Remove the steaks form the grill and cover in tin foil. Allow to rest for five minutes.
- While the steak is resting brush the baguette slices with olive oil and a sprinkle of salt. Toast the bread on the grill. In a small pan melt the lemon thyme butter and allow the garlic to brown slightly.
- To plate, slice the steaks and place on each serving dish. Top the steaks with shaved parmesan and pour a bit of the melted butter over each one. Serve with the toast and a simple heirloom tomatoe salad.
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!