Grilled Hanger Steak with Brandied Green Peppercorn Sauce

Name: Grilled Hanger Steak with Brandied Green Peppercorn Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters brandy; 1 teaspoon fresh thyme leaves; 2 Tbsps chopped green peppercorns, rinsed and drained; 118 milliliters heavy cream; 4 servings Kosher salt and freshly cracked black pepper; 3 Tbsps canola olive oil blend, plus more for drizzling; 2 shallots, finely diced; 907 grams hanger steak, trimmed; 3 Tbsps unsalted butter, cold

You can never have too many main course recipes, so give Grilled Hanger Steak with Brandied Green Peppercorn Sauce a try. This gluten free and primal recipe serves 4. One serving contains 789 calories, 47g of protein, and 62g of fat. Head to the store and pick up kosher salt and freshly cracked pepper, butter, canolan olive oil blend, and a few other things to make it today. To use up the brandy you could follow this main course with the Cognac Butterscotch Pudding as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat.

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Grill Pan

Oven

Pat the steak dry and sprinkle liberally with salt and pepper.

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Salt And Pepper

Steak

Drizzle with oil.

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Cooking Oil

Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes. Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare.

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Steak

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Frying Pan

Remove the steak from the pan and add to a cast-iron pan.

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Steak

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Frying Pan

Put the steak into the oven for 5 minutes to finish cooking through.

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Steak

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Oven

Remove from the oven and set aside to rest on a plate while you prepare the sauce.

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Sauce

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Oven

Place the cast-iron pan over medium heat and add the oil to heat. Once heated, add the shallots to the pan.

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Shallot

Cooking Oil

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Frying Pan

Saute until translucent, 3 to 4 minutes.

Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy. Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match. Once the flames subside, add the cream and swirl to incorporate.

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Thyme

Brandy

Cream

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Stove

Frying Pan

Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes.

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Peppercorns

Sauce

Add any pan drippings to the sauce. Season with salt, if needed. To finish, remove the pan from the heat and swirl in the butter.

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Butter

Sauce

Salt

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Frying Pan

To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top.

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Grains

Steak

Equipment

Ingredients

Servings:

59milliliters

brandy 1teaspoon

fresh thyme leaves 2Tbsps

chopped green peppercorns, rinsed and drained 118milliliters

heavy cream 4servings

Kosher salt and freshly cracked black pepper 3Tbsps

canola olive oil blend, plus more for drizzling 2

shallots, finely diced 907grams

hanger steak, trimmed 3Tbsps

unsalted butter, cold

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.