Grilled Hanger Steak Recipe

Preparation and Cooking Steps

1. 1

   Prepare the Potato Pave

   Peel and slice the potatoes into thin rounds, about 1/8 inch thick. In a large bowl, combine the sliced potatoes with heavy cream, salt, and pepper. Line a loaf pan with parchment paper, and layer the potato slices tightly in the pan, pressing down to compact. Cover with another layer of parchment paper and a weight (like a smaller loaf pan) on top.

2. 2

   Cook the Potato Pave

   Preheat the oven to 350°F (175°C). Bake the potato pave for about 1 hour, or until the potatoes are tender. Remove from the oven, let it cool, then refrigerate until firm. Once cooled, slice into squares or rectangles.

3. 3

   Marinate the Hanger Steak

   Rub the hanger steak with olive oil, kosher salt, and black pepper. Let it sit at room temperature for 30 minutes to marinate.

4. 4

   Prepare the Bordelaise Sauce

   In a saucepan, combine beef stock and red wine. Add thyme sprigs and bring to a boil. Reduce heat and let it simmer until reduced by half. Strain the sauce, return it to the pan, and whisk in butter until smooth and glossy.

5. 5

   Char the Red Onions

   Slice the red onions in half and brush them with olive oil. Grill over medium-high heat until charred and tender, about 4-5 minutes per side. Remove from grill and set aside.

6. 6

   Grill the Hanger Steak

   Preheat the grill to high heat. Grill the marinated hanger steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let it rest for 5 minutes before slicing against the grain.

7. 7

   Assemble and Serve

   On each plate, place a slice of potato pave, top with slices of hanger steak, and garnish with charred red onions. Drizzle Bordelaise sauce around the plate and serve immediately.