Grilled Hanger Steak Recipe with Roasted Shallot Port Demi Sauce

Ingredients

• 4 (6 ounce) hanger steaks - fat and silver skin trimmed
• 1.5 tablespoons canola oil
• salt and pepper to taste
• 1 pound fresh green beans, trimmed
• 2 cloves garlic, minced
• 0.25 cup canola oil
• salt and pepper to taste
• 1 cup water
• 0.25 cup white sugar
• 4 whole shallots
• 3 fluid ounces port wine
• 1 cup demi glace
• 0.5 cup butter, room temperature

Instructions

1. Coat the hanger steaks lightly with canola oil and season generously with salt and pepper. Cover and refrigerate until ready to grill for optimal flavor infusion.
2. Preheat your outdoor grill to medium-high heat and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface to create a zone for gentler cooking.
3. In a large pot of boiling, generously salted water, cook the green beans until they are heated through but still firm, approximately 5 to 7 minutes. Drain well and transfer to a large bowl. Add the minced garlic and 1/4 cup of canola oil to the green beans, tossing to coat evenly. Season with salt and pepper to taste, then set aside for grilling.
4. Combine water, sugar, and roasted shallots in a saucepan, stirring until the sugar is completely dissolved. Cover the pan and bring the mixture to a boil. Drain the liquid, then return the shallots to the pan. Add the port wine and demi-glace to the saucepan and cook over medium heat until the liquid reduces to about half its original volume. Stir in the butter until it melts into the sauce. Remove the pan from the heat and season with salt as needed. Keep the saucepan covered to maintain warmth until the steaks are ready.
5. Spread the green beans evenly onto the portion of the grill covered with aluminum foil. Allow them to finish cooking gently while you grill the steaks, ensuring they are tender and infused with smoky flavor.
6. Grill the hanger steaks until they begin to firm and are reddish-pink and juicy in the center, about 2 minutes per side for medium-rare. An instant-read thermometer inserted into the center should register 130 degrees F (54 degrees C). Allow the steaks to rest for 5 minutes before slicing and placing onto individual plates. Spoon the rich shallot port sauce generously over the steaks. Serve the grilled garlic green beans on the side for a complete and satisfying meal.

Nutrition

• Calories: 844 kcal
• Fat Content: 52 g
• Fiber Content: 4 g
• Sugar Content: 22 g
• Sodium Content: 1659 mg
• Protein Content: 42 g
• Cholesterol Content: 99 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g