We Cook! Hanger Marinade for Red Stripe’s Steak Frites – Chef Joe Peticca

Hanger Marinade for Red Stripe’s Steak Frites

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Publisher’s Note: Today we are pleased to introduce our new contributing chef who will be sharing recipes with us each week – welcome, Chef Joe Peticca of Red Stripe!

Hanger Marinade for Red Stripe’s Steak Frites (7-day shelf-life)

Prep Time: 15 Minutes

Yields: About Six (6) Hanger Steaks (approx. 10 oz. each)

● 1/4 cup – Rice Wine Vinegar

● 1/3 cup quart – Worcestershire Sauce

● 1/4 cup – Soy Sauce

● 4 cups – Canola Oil

● ½ White Onion (minced)

● 1 cup of Garlic Cloves

● ½ teaspoon – Habanero Sauce

Steak Frites is Red Stripe’s top-selling dish.  This unique marinade infuses our tender 10 oz. hanger steak for 36 hours before being grilled and topped with Chef’s butter, arugula, and house frites, for a combination of flavors that you’d be hard-pressed to find elsewhere in Providence.

The process for preparing the marinade is extremely simple:

● Step One (1): Combine the rice wine vinegar, Worcestershire sauce, soy sauce, minced white onions, garlic cloves, and Habanero sauce in a large container.

● Step Two (2): Slowly add canola oil, whisking constantly to ensure marinade is properly emulsified.

● Step Three (3): Marinate hanger steaks for 24-to-36 hours for maximum flavor.

● Step four (4): Grill hanger steaks for about 7-to-8 minutes on each side, until the internal temperature reaches 140°.

● Step Five (5): Allow steaks to rest for about 5 minutes, then slice the steak against the grain and serve!

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Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

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Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.