Hanger Steak
Grilled Tteokbokki, Potato, Bell Peppers, Caldereta Sauce, Fromager d’Affinois Florette, Calamansi, Citrus Aïoli
Chef Leona Panganiban of Jeffrey’s Grocery | New York, NY
Yield: 3 servings
“The dish is inspired by my heritage and love for both New York City’s Filipino food scene and Los Angeles’ Korean food scene. The flavor is derived from the authentic flavors and ingredients (like calamansi and “patis”) of “cheesy beef caldereta”—a popular Filipino beef stew—with the mix of a popular Korean ingredient, “tteokbokki”—rice cakes. The Fromager d’Affinois florette cheese works really well with the flavors of the sauce and a rich protein like beef. That’s how I came up with this type of creative but familiar dish.” — Chef Leona Panganiban
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Citrus Aïoli:
3 cups mayonnaise
3 cloves garlic, grated
1 teaspoon Fromager d’Affinois Florette double-cream goat's milk cheese
1 teaspoon calamansi juice
Juice and zest of 1 lime
Kosher salt
Ground black pepper
Caldereta Sauce:
20 grams black peppercorns
2 cloves garlic
1 bay leaf
1 sprig thyme
2 cups extra virgin olive oil
1 green bell pepper, diced
1 red bell pepper, diced
1 white onion, diced
1 tablespoon chopped garlic
3 cups beef broth
1 tablespoon tomato paste
1 carrot, diced
2 Roma tomatoes, diced
1 tablespoon Fromager d’Affinois Florette double-cream goat's milk cheese
Juice of 1 lemon
Kosher salt
Ground black pepper
Tteokbokki:
450 grams tteokbokki
Kosher salt
Ground black pepper
2 tablespoons calamansi juice
Steak:
Three 8-ounce hanger steaks
1 tablespoon umami salt
Ground black pepper
To Assemble and Serve:
1 potato
1 red bell pepper
1 green bell pepper
1 bunch scallions, sliced on a bias and shocked in ice bath
Extra virgin olive oil
METHOD
For the Citrus Aïoli:
In a blender, combine mayonnaise, garlic, Fromager d’Affinois Florette, calamansi juice, lime juice, and lime zest. Blend until mixture is fully emulsified. Season with salt and pepper. Transfer to a squeeze bottle and refrigerate.
For the Caldereta Sauce:
Combine peppercorns, garlic, bay leaf, and thyme in a cheesecloth. Tie to seal and set aside. In a sauté pan over medium-high flame, heat oil. Add bell peppers, onions, and chopped garlic. Bring to a boil. Reduce heat and let simmer 30 minutes. Add broth, tomato paste, carrots, tomatoes, and reserved bouquet garni. Bring mixture to a simmer and cook 40 minutes. Stir in Fromager d’Affinois Florette. Cook additional 5 minutes. Season with lemon, salt, and pepper. Remove from heat. Using an immersion blender, purée until smooth. Return to pan and keep warm.
For the Tteokbokki:
Prepare and heat a grill. Bring a pot of water to a boil. Add tteokbokki and cook 5 minutes. Strain and let drain on a paper towel-lined plate. Transfer to grill. Brush with Caldereta Sauce. Cook until lightly charred. Season with salt, pepper, and calamansi juice. Remove from heat and set aside.
For the Steak:
Heat oven to 375°F. On a clean work surface, season meat with salt and pepper. Transfer to a sauté pan over high heat. Sear 5 minutes. Flip and sear additional 5 minutes. Transfer to oven and cook 7 minutes. Let rest 10 minutes. Slice and set aside.
To Assemble and Serve:
Bring a large pot of water to a boil. Using a cookie cutter, punch out rings of potato and bell peppers. Set aside. Add vegetables to the pot and cook 2 minutes, or until fork-tender. In a sauté pan over medium heat, add vegetables and cook until crispy. Spoon 3 tablespoons Caldereta Sauce into the center of a serving plate. Spread into a 4-inch circle. Place grilled Tteokbokki on the left side of plate. Top with Steak and fried vegetable coins. Dot place with desired amount Citrus Aïoli. Garnish with scallions. Finish with drizzle olive oil.
