Hanger steak Provencal style
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Grilled steak and Cabernet are rightfully considered a classic pairing. In this recipe, hanger steak (or butcher's steak) is marinated in Provençal herbs, acquiring a flavor that echoes the herbal notes of the wine. Sprinkle the finished steak with gray salt. It enhances the rich flavor of the meat and brings out the fruity notes of the Cabernet.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. l. provencal herbs
- Coarse sea salt or grey salt
- 2 tbsp. l. olive oil
- 2 hanger steaks, 450g each.
We recommend
Cooking the dish according to the recipe:
- Preheat the grill using direct and indirect heat zones.
- Combine Provencal herbs, a generous pinch of salt, and olive oil and rub the steaks with the mixture. Place the steaks over direct heat and cook until grill marks appear, about 2 minutes per side.
- Transfer to indirect heat, cover and cook for another 12 minutes for medium rare.
- Let the meat rest for 10 minutes. Slice across the grain. Season with salt and serve.
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