Monday, March 07, 2011

Marinated Hanger Steak with Borgonzola Cheese & Romaine Hearts

Marinated Hanger Steak with Borgonzola & Romaine Hearts
Adapted from Low-Salt DASH Dinners & Craig Flinn's awesome Vinaigrette

Printable Recipe

Hands-on time: 20 minutes
Marinating time: from 2 hours on the counter to 48 hours in the fridge (bring back to room temp before grilling
Cooking time: 10-20 minutes
Resting Time: 5 minutes
Serves 4 - 6

Hanger steak (butchering how to) recipe works great with flank, skirt, tenderloin … and any grilling beef you choose.
½ cup red wine
1 tbsp olive oil
1 tbsp low sodium soy sauce
2 tsp dry mustard
2 tsp paprika
2 tsp dried thyme or rosemary
2 tsp dried basil
3 large cloves garlic, finely minced
2 tsp freshly ground pepper
Romaine hearts, torn into bite sized chunks
1 sweet red pepper, seeded and cut into chunks
1/2 cucumber, cut into chunks
Craig Flinn's vinaigrette

Dragon’s Breath Blue Cheese (from NS That Dutchman’s Cheese) or Borgonzola

1. Prepare the hanger steak a la Dennis Johnston of fid resto in Halifax

2. In a large ziplock baggie, combine all the marinade ingredients and blend well. Add the prepared hanger steak (or whatever other cut you choose), coat well with the marinade and massage. You can let the meat marinate on the counter for a couple of hours before grilling or refrigerate for up to 48 hours. If refrigerating, bring the meat to room temperature before cooking.

3. To grill: bbq/ grill pan/ electric grill/ broiler… whatever you have – heat to high and grill for 3-4 minutes, turn the meat, lower the temp a bit and continue to grill for 4 minutes for medium rare. Hanger steak is thicker than flank steak, so you might have to lower the heat to medium and turn every 4 minutes until it's done to your liking.

4. Remove from the grill and place on a plate, flipping the hot side (closest to the grill) on top and refrigerate for 5 minutes. Then slice on the diagonal, across the grain to serve.

5. While the steaks are grilling, place the torn romaine hearts, and chunks of red peppers & cucumber into a large serving bowl. Toss with the vinaigrette.

6. Once the steaks are sliced, place them on top of the salad and crumble the cheese over top.

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