Grilled Hanger Steak with Beer Broth and Roasted Vegetables by D'Artagnan |

Behind the Recipes

Grilled Hanger Steak with Beer Broth and Roasted Vegetables by D'Artagnan

Makes 4 servings

INGREDIENTS:

Roasted Vegetables:
4 pieces of peeled baby carrots
4 pieces peeled baby turnips
4 stalks broccoli rabe, blaunched and shocked in ice water
8 pieces fingerling potatos, cleaned and sliced into 1/4 inch thick pieces
1 piece garlic clove, crushed
2 tablespoons olive oil
salt and pepper to taste

Beer Broth:
veal stock made from D'Artagnan veal demi-glace
Porter or heavy ale
salt and pepper

Grilled Hanger Steak:
2 lbs. cleaned D'Artagnan Wagyu Hanger Steak
1 cluster of fresh garlic cloves
fresh thyme
salt and pepper to taste
1 tablespoon of olive oil

PREPARATION:

Preparation of Roasted Vegetables

1. In a big bowl, mix all of the ingredients for the roasted vegetables except the broccoli rabe. Toss with oil, salt, pepper, and crushed garlic. Let sit for 5 minutes.

2. Heat medium-sized saute pan to medium hot temperature. Add the vegetables and roast off in the pan. If needed, add 1/2 tablespoon of whole butter at the end, along with the broccoli rabe.

Preparation of Beer Broth

1. Prepare veal stock by combining 1-2 tablespoons of D'Artagnan veal demi-glace with 1/2 quart of water or other meat stock.

2. Combine porter (or ale) and veal stock in pot. Bring to boil. Season to taste with salt and pepper.

Preparation of Grilled Hanger Steak

1. Trim, cut, and clean steaks to desired thickness.

2. Preheat oven to 350 degrees F. Wrap the garlic with salt, pepper, and thyme in aluminium foil. Roast garlic in oven for about 20 minutes. When roasting complete, remove garlic from foil. Cut in half. Squeeze garlic out and smear on steaks. Season the steaks with salt and pepper. Grill until medium rare.

Plating:

Arrange roasted vegetables on plates. Slice the steak against the grain. Place slices over vegetables. Heat up broth and pour over steak.

Recipe courtesy of D'Artagnan