Blue Cheese Dressing:
In a bowl, mix together the ingredients for the blue cheese dressing. Set in the fridge until ready to use. Thinly slice russet potatoes and place in an ice and water bath. Let these soak for at least an hour. Finally, lather you hanger steaks with oil and generously season with Cajun Seasoning or your favorite steak seasoning. Set to the side until ready to use.
Preheat your fire to high temperature (around 325-350F). Add a covered skillet or dutch oven with your frying oil to heat up for 2 minutes. Bring your oil up to 350-375F.
Drain the water and ice from the sliced potatoes and carefully add them individually to the oil in 3-4 batches so as to not overcrowd the skillet. Cook for 10-12 minutes or until they are golden brown. Make sure to flip half way through. Once the chips are done, pull them out and let them cool. Finish up all the chips and then toss in the garlic salt.
Finally, preheat a grill over the fire to a medium high heat (around 350F). Add your hanger steaks to cook for about 3-4 minutes per side or until they are 120F internal. Once the steaks are done, pull them off and let them rest for 10 minutes.
After steaks have rested, slice them into bite size pieces against the grain. Begin building your plate with a layer of chips, drizzle of blue cheese dressing, sliced hanger steak, crumbled blue cheese, bacon bits, diced red onions and chopped scallions. Serve and enjoy!
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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