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Grilled hanger steak with blender béarnaise sauce
Make this steak and béarnaise combo and get ready to hear the praises of your guests.
YIELDS
2
Ingredients
Hanger Steak
- 1 lb hanger steak, trimmed
- 4 cup red wine
- 1 lemon, peeled
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 3 cloves garlic
- 1 tablespoon peppercorns
- 2 bay leaves
- Salt and black pepper, to taste
Blender Béarnaise Sauce
- 3 yolks
- 1 teaspoon red wine vinegar
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/2 cup butter, melted
- 1/2 shallot, minced
- 1/4 bunch tarragon, finely chopped
- 1/4 bunch chervil, finely chopped
Directions
Hanger Steak
- Combine the wine, lemon peels, thyme, rosemary, garlic, peppercorns, and bay leaves together in a container. Add the steak and turn to coat. Refrigerate overnight.
- When ready to cook, bring the steak out at least half an hour before grilling to bring it up to room temperature. Rub off the wine marinade and dry very well with a paper towel. Season on all sides with salt and pepper. Preheat your grill pan to medium-high and add a splash of oil. Grill the hanger steak for nine to 11 minutes, turning periodically. Remove and allow to rest for 10 minutes, then carve against the grain.
Blender Béarnaise Sauce
- Combine the yolks, vinegar, lemon juice, and mustard in a blender. Blitz for a few seconds to combine.
- Then, with the blender running, slowly drizzle in the melted butter to form an emulsion.
- When done, remove from the blender and stir in the shallots, tarragon, chervil, and salt to taste.
- Set aside for serving.
Serve
- Season steak with an extra pinch of coarse salt. Serve with béarnaise sauce on top and enjoy!
