Lunchbreak: Sola Restaurant’s steak with chocolate demi-glace

sola restaurant
3868 N. Lincoln Avenue
Chicago
(773) 327-3868

www.sola-restaurant.com

Hanger Steak:

Directions:
Lightly oil and season 2 6 oz wagyu hanger steaks (trimmed, membrane removed) with salt and pepper to taste. Heat frying pan to med-high heat. Grill to medium rare, 1-2 minutes on each side. Drizzle Chocolate Demi-Glace over steak

Chocolate Demi-Glace:

Ingredients:
1 cup Demi-Glace (reduced veal stock)
1 ounce by weight dark chocolate
1 Tablespoon miso (fermented soy bean paste)

Directions:
Combine all ingredients in a sauce pan. Bring it to a simmer and mix well.

Sweet Potatoes

Ingredients:
5 sweet potatoes
1 cup cream
1 stick butter
1/4 cup brown sugar
1 tsp vanilla extract
salt and pepper

Directions:
Boil potatoes until they are fork tender. Strain and add the cream, butter, sugar and vanilla. Mix until desired consistency and season to taste.

Bok Choy

In a large frying pan, heat vegetable oil over medium-high heat. Add desired amount of bok choy. Cook, stirring occasionally, until the greens are just wilted and stalks are fork tender, but still crisp. About two minutes. Season with salt to taste.

Chocolate Balsamic Salad

Dressing Ingredients:
1 cup simple syrup (equal parts water and sugar by weight)
1 heaping Tablespoon coco powder
1/2 cup cream of balsamic
1/4 cup rice vinegar
1/2 cup canola oil
salt and pepper
4 ounces arugula
1 teaspoon candied ginger
1 teaspoon shallot
1/2 teaspoon coco nibs

Directions:
Combine the simple syrup, coco powder, cream of balsamic and rice vinegar.  Drizzle in oil and season with salt and pepper to taste. Drizzle lightly onto salad.

Salad

Directions:
In a large bowl, combine the arugula, candied ginger, shallots and coco nibs. Season with salt and pepper to taste. Lightly drizzle with chocolate balsamic dressing.

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