Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Chef Shelley Pogue
Recipe by  Chef Shelley Pogue

“The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!”

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Ingredients

Adjust Servings

Original recipe yields 4 steaks

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Directions

  1. Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
  3. Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
  4. Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
  5. Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
  6. Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

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Reviews (8)

Rate This Recipe
AREENA
16

AREENA

I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time. For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)

G-Ma of 16
11

G-Ma of 16

This recipe looks 5 star. Would love to make this, but where do you get demi glace?

ebucky
10

ebucky

Made this for company last night. Was able to find demi glace and hanger steak at local butcher shops. Everyone raved! The sauce was out of this world, definately felt like I was eating out at a great restaurant instead of in my own dining room.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 844 cal
  • 42%
  • Fat
  • 52.4 g
  • 81%
  • Carbs
  • 48.1 g
  • 16%
  • Protein
  • 42.1 g
  • 84%
  • Cholesterol
  • 99 mg
  • 33%
  • Sodium
  • 1853 mg
  • 74%

Based on a 2,000 calorie diet

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