Grilled Hanger Steak with Roasted Shallot Port Demi-Glace Recipe

Ingredients

• Hanger Steak: 1 steak (6 to 8 ounces)
• Shallots: 3 whole shallots
• Port Wine: 2 ounces
• Butter: 2 ounces
• Demi-Glace: 6 ounces (available at Whole Foods or Central Market)
• Canola Oil: 1/2 ounce
• Salt and Black Pepper: To taste
• Sugar: 2 ounces
• Water: 2 cups

Preparation Steps

Preparing the Steak

1. Trim the Steak: Remove the silver skin and excess fat from the hanger steak.
2. Season the Steak: Rub the steak with canola oil, salt, and black pepper. Cover and refrigerate for about 15 minutes.

Roasting the Shallots

1. Boil the Shallots: In a small saucepan, combine water, butter, sugar, and shallots. Bring to a boil.
2. Simmer: Reduce the heat and let it cook for another 5-10 minutes until the shallots are tender.

Grilling the Steak

1. Preheat the Grill: Ensure your grill is hot and ready.
2. Grill the Steak: Pat the steak dry, leaving a bit of oil. Grill the steak in a crossing pattern (2 and 4 on a clock) to achieve beautiful grill marks. Cook for about 3-4 minutes on each side for rare to medium-rare doneness.
3. Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes to allow the juices to redistribute.

Making the Demi-Glace Sauce

1. Mince the Shallots: Remove the shallots from the sugar water and mince them finely.
2. Prepare the Sauce: In a clean saucepan, combine port wine, minced shallots, and demi-glace. Cook over medium to medium-high heat until the mixture reduces by half.

Serving

1. Slice the Steak: Cut the steak against the grain into 1/4 inch slices.
2. Plate and Sauce: Arrange the steak slices on a plate and drizzle with the roasted shallot port demi-glace.

Chef's Tips

• Serving Suggestion: This dish pairs wonderfully with a starch, such as baked or fried potato wedges.
• Cooking Time: Adjust the grilling time based on the thickness of the steak and your preferred level of doneness.

Nutritional Information

Fun Facts

• Hanger Steak Popularity: Hanger steak, also known as the "butcher's steak," is prized for its flavor and tenderness. It was traditionally kept by butchers for their own use rather than sold to customers.
• Port Wine: Port wine, originating from Portugal, is a fortified wine that adds a rich, sweet flavor to sauces and dishes.

Sources

• Whole Foods Market
• Central Market
• Port Wine Information

About the Chef

Chef Shelley Pogue, a Cum Laude graduate from Le Cordon Bleu, is an Executive Research and Development Chef at Vertical Sales and Marketing in San Ramon, CA. She also serves as the desserts editor for BellaOnline.com.

This recipe is a testament to the culinary expertise of Chef Shelley Pogue, offering a delightful blend of flavors that is sure to impress. Enjoy this gourmet dish with your loved ones!