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1
Heat a grill or grill pan to medium.
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Preheat oven to 350 degrees F.
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In a skillet over medium-high heat, cook bacon until the edges start to crisp up but not fully cooked.
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4
Remove to a paper-towel lined plate and drain.
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5
Reserve the bacon fat in the skillet.
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6
Meanwhile, in another skillet over medium-high heat, melt 1 tablespoon butter.
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Add half the shallots and cook until translucent.
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Add the leeks, scallions, and Brussels sprouts.
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Cook until the vegetables begin to wilt and soften.
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Season, to taste, with salt and pepper.
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Add about 6 ounces lager, so that half of this hash mixture is covered by liquid.
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Bring the hash to a simmer and reduce until almost all the liquid is gone.
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Add the bacon, 1 more tablespoon of butter and reduce the heat to low, cooking the bacon further, and stirring the hash occasionally.
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14
Smear about 1 tablespoon of butter on each steak, then season steaks with salt and pepper.
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Grill the steaks just to sear the outside, then place on a baking sheet or in a pan and cook in the oven until desired doneness.
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Remove from oven and let rest about 10 minutes before serving.
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Meanwhile, in a skillet over medium heat, cook the orange, apple, mango, ginger and remaining shallot until they start to soften.
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Add the cinnamon, a few drops of the hot sauce, a splash of the lager and 1/2 teaspoon of the reserved bacon fat to the chutney.
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Reduce the heat and simmer until the chutney is all broken down.
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To the vegetable hash, add 1 or 2 more tablespoons butter, about 2 tablespoons of the reserved bacon fat, and both the whole-grain and Dijon mustard and saute a few minutes more.
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Adjust seasoning, to taste.
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Remove hash from heat and divide it onto 2 plates.
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Cut each steak in half, widthwise, and place both halves, criss-crossed, on top of the hash.
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24
Spoon some of the chutney on the side of the plate and serve with chilled glasses of lager.
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25
A viewer, who may not be a professional cook, provided this recipe.
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26
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
