Most people prefer to eat out for Valentine’s Day, but for those brave enough to cook a homemade meal for their sweetheart, recipes can be a hassle to find. Whether for Valentine’s Day or Galentine’s Day, Beef Loving Texans asked Chef Steve McHugh of Cured to share his favorite romantic meal to make at home, Hanger Steak with Chili Pequin au Poivre. (Cured, 2018)

Chili Pequin Au Poivre Sauce
2 Tbsp. olive oil
2 Tbsp. chopped shallots
2 oz. bourbon
4 Tbsp. pickled chili pequin
2 cups veal stock or broth
1 Tbsp. stoneground mustard
1 Tsp ground black pepper
3 cups heavy cream
½ Tsp. salt
3 Tbsp. sugar

Carrot & Arugula Salad
1 lb. baby carrots, peeled and cut in half lengthwise
½ lb. arugula
3 Tbsp. olive oil
3 individual grapefruits
Salt and pepper to taste

Hanger Steak
3 lbs. Hanger Steak, salt and pepper to taste

Add the olive oil to a 3-quart pot over medium-high heat and let heat for 1 minute. Add the shallots and sauté for 1 minute. Deglaze the pan with the bourbon; add the chili pequins and sauté for 1 minute (be careful not to breath in the fumes from the peppers). Add the veal stock and reduce until one-third remains. Add the mustard, black pepper and heavy cream and reduce by another third. Finish with the salt and sugar.

Bring a pot of salted water to a boil. Once boiling, reduce to a simmer. Blanch the carrots until tender, about 1.5 minutes. Strain carrots and allow them to cool. Segment the grapefruit over a bowl to catch the juices. Keep the segments and juice separate (You should have about 4 Tbsp. of juice when complete). Mix the olive oil with the grapefruit juice to create your vinaigrette. Mix the arugula, carrots and grapefruit segments and dress with vinaigrette.

Season the hanger steak with salt and pepper. Grill the steak to the desired temperature (I prefer medium-rare). Allow the steak to rest for 4 minutes before slicing. Slice the steak against the grain and enjoy with the salad and sauce.