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Recipe Detail Page
Hanger Steak with Grilled Onions & Sweet and Sour Cherries
Summer 2016
Hanger steak has good flavour, but it has to be carved against the grain for absolute tenderness. The Vidalia onions are sweet so they lend balance. The cherries add sharpness. Because of the complex flavours in the dish, serve simply with green beans and grilled new potatoes. The sweet and sour cherries keep for a month in the refrigerator.
Serves 4
¼ cup (60 mL) olive oil, plus more for brushing
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) grainy Dijon mustard
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) chopped fresh thyme
1 tsp (5 mL) maple syrup
1 tsp (5 mL) minced garlic
Salt and freshly ground pepper
1½ lbs (750 g) hanger steak
SWEET AND SOUR CHERRIES
¼ cup (60 mL) red wine
2 tbsp (30 mL) balsamic vinegar
2 tbsp (30 mL) red wine vinegar
2 tbsp (30 mL) granulated sugar
1 cinnamon stick, 2 inches (5 cm)
1 star anise
2 cups (500 mL) cherries, halved and pitted
GRILLED ONIONS
2 Vidalia onions
1 tbsp (15 mL) olive oil
Salt and freshly ground pepper
1 Whisk oil, balsamic, Dijon, rosemary, lemon juice, thyme, maple syrup and garlic together. Season with salt and pepper. Pour over steak. Let marinate for 2 hours.
2 Combine red wine, balsamic vinegar, wine vinegar, sugar, cinnamon and star anise in a small saucepan over medium heat. Bring to boil. Add cherries and simmer for 4 minutes or until cherries are soft and flavourful. Remove from heat and cool slightly. Remove and discard cinnamon and star anise.
3 Preheat grill to medium-high.
4 Peel onions and cut into 1-inch-thick (2.5‑cm) rounds. Brush rounds with oil and sprinkle with salt and pepper. Grill rounds about 5 minutes a side or until seared and softened. Remove to a plate and keep warm. Increase grill heat to high.
5 Remove steak from marinade and brush with more oil. Place on grill and cook about 5 minutes a side or until medium-rare. Remove from grill. Let sit for 5 minutes. Slice steak thinly against the grain. Serve with grilled onions, sweet and sour cherries and a drizzle of the pickling liquid.
Serves 4
