Recipe: Balsamic-marinated hanger steak
BALSAMIC-MARINATED HANGER STEAKS
Yield: 12 to 14 servings
Marinade:
1 1/2 cups extra-virgin olive oil, divided use
2 large shallots, peeled, sliced
2 large garlic cloves, peeled, thinly sliced 2 tablespoons whole black peppercorns
Several sprigs fresh thyme
1 bay leaf
1/2 cup balsamic vinegar
About 5 pounds hanger steaks (about 8 ounces each), see cook’s notes
Coarse sea salt and freshly ground black pepper
Vegetable oil
Snipped fresh chives
Cook’s notes: Skirt steak can be substituted for hanger steak and is easier to find. Hanger steaks can be ordered in advance at Gelson’s markets, or online at lobels.com or tenderfilet.com. Butchers often call it "hanging tender" or "bistro steak." They are popular in France (called "onglet").
Procedure: Heat 2 tablespoons olive oil in medium, deep skillet on medium heat. Add shallots, garlic and peppercorns; heat, stirring occasionally, until shallots and garlic start to soften (do NOT brown). Add thyme sprigs and bay leaf; cook about 1 minute, or until herbs get fragrant. Add vinegar; increase heat and just before the liquid comes to a simmer remove from heat. When cool, whisk in remaining oil.
Place steaks in shallow glass dish and pour marinade over them. Turn so the meat is completely coated. Cover with plastic wrap and refrigerate 8 hours, but no more than 12 hours, turning steak halfway through.
Heat grill. Remove steaks from marinade, wiping off excess marinade with paper towels. Discard leftover marinade. Season steaks with salt and pepper.
Clean grid and brush with vegetable oil. Grill until steak reaches desired degree of doneness, approximately 6 to 8 minutes, turning halfway through grilling. Allow meat to rest off heat for 10 minutes. Slice on diagonal. Garnish with chives.
Nutrition information (per 5 ounces, figuring 1 teaspoon mar inade absorption): 201 calories (49 percent from fat), 11 g fat, 5.7 saturated fat, 65 mg cholesterol, 5 g carbohydrates, 20 g protein, 1 22 mg sodium, 1.2 g fiber
(Source: Executive Chef Amar Santana, Charlie Palmer at Bloomingdale’s)
CHIMICHURRI SAUCE
Yield: 8 to 10 small servings
1 large garlic clove, peeled
2 minced medium-size shallots
1 teaspoon minced fresh basil
1 teaspoon dried red chili flakes
2 tablespoons freshly squeezed lemon juice
1/3 cup minced fresh parsley
Salt and freshly ground black pepper to taste
1/2 cup extra-virgin olive oil
Procedure: With motor running, add garlic to a food processor fitted with metal blade; process until minced. Add shallots, basil and chili flakes; pulse to combine. Add remaining ingredients except olive oil; pulse to combine. With motor running, add oil in thin steam. Taste and adjust seasoning as needed. Serve sauce with steak.
Nutritional information (per serving): 35 calories (77 percent from fat), 3 g fat, 0.8 g saturated fat, 0 mg cholesterol, 1.5 g carbohydrates, 0.5 g protein, 1 2 mg sodi um, 0.1 g fiber
(Source: Executive Chef Amar Santana, Charlie Palmer at Bloomingdale’s)
