Grilled steak with horseradish and chive sauce
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A juicy hanger steak with a rich beef flavor is marinated in a mixture of red vinegar, cognac, and spices for several hours before grilling, infusing it with vibrant flavors and aromas. The alcohol and acetic acid will make the meat incredibly tender, and grilling it over the coals takes no more than 10 minutes. Then, remove the meat from the heat and let it cook to medium-rare. This is the best way to enjoy this steak. Serve it thinly sliced against the grain with a quick sour cream sauce with chives and horseradish.
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Recipe:
Marinate 1 pound hanger steak (remove center tendon) in a mixture of 1 cup red wine vinegar, 1/3 cup Cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons minced rosemary, 4 minced garlic cloves, 2 tablespoons sugar, and black pepper to taste. Let sit for 6 hours. Preheat grill to medium-high heat on one side. Remove steak from marinade, pat dry, and season with coarse sea salt and black pepper. Grill over direct heat until grill marks appear, about 4 minutes per side. Transfer to the cooler side of the grill, cover, and grill until internal temperature reaches 130°F (55°C) for medium-rare, about 10 minutes. Let the meat rest for 5 minutes, then slice.
To prepare the sauceBlanch 1 bunch of chives in boiling water for 3 minutes, then rinse under cold water to stop the cooking and pat dry. Blend in a blender with 1 cup sour cream, 3 tablespoons horseradish, and a pinch of salt.
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