Relatively unknown to many, but it is no secret to the connoisseurs. In fact, among various meat specialists, it is their favorite piece of meat. So, the hanger steak is very tasty.
The hanger steak is located close to the kidneys and has a meaty taste. It consists of two long narrow muscles. It is held together by a string. You must remove this before cooking.
Because the hanger steak has coarse “grains”, just like the bavette, it is important to cut it against the grain.
In this case we combine it with a Marchand de Vin sauce. That is a classic French sauce that is served with a steak in many restaurants. Basically, it is a red wine sauce. Choose a dry red wine from, for example, the merlot or pinot noir grape.
The meat is cooked in this way, because hanger steak is tastiest when it is red or red to rosé. That means grilling both sides for a few minutes. We do it on the barbecue, but it could also easily be done in the pan.
The sauce takes a little longer as the ingredients have to fry for a while and the sauce has to cook until it thickens.
Wine tip
For this dish, it is nice to pair it with a powerful wine that has a higher tannin content, such as a Cabernet Sauvignon. And since Merlot (for the sauce) and Cabernet Sauvignon complement each other well, one plus one equals two.
Grilled hanger steak with Marchand de Vin sauce
Ingredients
- hanger steak 700-800 grams
- salt
Marchand de vin sauce
- 1 tsp cornstarch
- 400 ml red wine Merlot or Bordeaux
- 3 tbsp butter
- 1 slice bacon cut into 0.5 cm pieces
- 2 shallots finely chopped
- 1 clove garlic
- 1 mushroom finely chopped
- 130 ml beef stock
- 2 sprigs of thyme
- 30 g flat leaf parsley finely chopped
- sea salt
- black pepper
Instructions
- Prepare the barbecue for direct grilling. Maintain a temperature of about 250 °C.
Making Marchand de Vin sauce
- Heat a wide (sauce) over medium heat. Add one tablespoon of butter and add the chopped bacon. Let it fry for 2 minutes.
- Then add the shallots, garlic and mushrooms and fry them for 5 minutes, until browned.
- Add the red wine, stock and a tablespoon of parsley. Cook this for about 15 minutes until it has thickened a bit.
- Place the corn flour and one tablespoon of red wine in a small bowl and stir it well. Then put it away for a while. Add this mixture to the previous mixture when the 15 minutes are up. Then stir it all together.
- This step is optional: You can strain the sauce or leave all the bits in it. We sieved the sauce and then added some of the pieces. The finely chopped ingredients are very tasty.
- Then add the remaining 2 tablespoons of butter and 2 tablespoons of parsley. Add salt and pepper to taste. Place the pan over low heat to keep it warm.
Cooking the hanger steak
- Grease the grid with some oil. Sprinkle the hanger steak with some salt and place it on the barbecue. Grill both sides for 2 minutes for a red result and 3 minutes for a slightly more rosé color.
- Remove the meat from the barbecue and cut it diagonally against the wire into thin strips. Sprinkle each piece of meat with the red wine sauce.
