Grilled Hangar Steak With Roasted Shallot Port Demi Glace Recipe
This is a grileed hangar steak recipe that is served with a very nice roasted shallot demi sauce. I hope you enjoy this recipe.
Ingredients you will need for this dish:
1 6 to 8 Ounce Hanger Steak
3 Each whole shallots
2 Ounces of Port wine
2 Ounces of butter
6 ounces of Demi Glace you can find it at Whole Foods or Central Market
1/2 Ounce of Canola Oil
To Taste Salt and Black Pepper
2 Ounces of sugar
2 Cups of water
First you will remove the silver skin and the fat from the Hanger steak. You will then add the olive oil, and the salt and pepper to the steak and let hang out covered in the fridge for about 15 minutes or so while you are prepping the roasted shallot sauce.
You will take a small sauce pan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let cook for about another 5-10 minutes. Take your steak from the refrigerator and pat it dry of most of the oil but not all. and add it to your grill. Cook it in a crossing pattern of 2 and 4 on a wall clock to give it the nice grill patterns. I would say depending on the thickness you will cook it about 3-4 minutes each side. You will want to serve this steak rare to a medium rare so it will be on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes to let the juices circulate back through the meat. while the meat is resting you will finish the shallot sauce.
You will then remove the shallots form the sugar water and mince them up. You wil take a new sauce pan, or clean the one you just used and add the Port, the shallots and the demi over a medium to medium high heat and reduce by half. When it is reduced by half remove from the heat. You will begin to cut your steak cross the grain and into about 1/4 inch slices and plate. You will then add your roasted shallot sauce. This is an excellent meal served with a starch of some sort such as a baked or fried potato wedges. Enjoy!
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon , CA. Shelley is also the desserts editor for BellaOnline.com
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book
Chef Pogue’s Website
Tags: black pepper, cut of meat, fried potato, hangar steak, hanger steak, high heat, inch slices, market 1, Port Wine, recipe ingredients, salt and pepper, sauce pan, shallot sauce, shallots, silver skin, starch, steak recipe, sugar water, wall clock, whole foods
