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
The green bean has a long, slender green pod with small seeds inside. The entire pod is edible. It’s also called string bean (because of the fibrous string now bred out of the species that used to run down the pod’s seam) and snap bean (for the sound the bean makes when broken in half). The wax bean is a pale yellow variety of green bean. Green beans are available year-round, with a peak season of May to October. Choose slender beans that are crisp, bright-colored and free of blemishes. Store in the refrigerator, tightly wrapped in a plastic bag, for up to 5 days. Cook gently by steaming or simmering just until tender-crisp. Green beans have a fair amount of vitamins A and C.
