Recipe courtesy of Quality Meats
Show: Unique Eats
Episode: Old School
Total:
6 hr 25 min
(includes marinating time)
Active:
45 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Hanger Steak Marinade:
  • 7 ounces soy sauce
  • 5 ounces soy oil 
  • 4 ounces balsamic vinegar 
  • 2 ounces mirin
  • 1 ounce black peppercorns  
  • 1/2 ounce sugar 
  • 1/2 teaspoon salt 
  • 8 cloves garlic, crushed 
  • 6 sprigs fresh thyme, leaves picked 
  • 4 sprigs fresh rosemary, leaves picked
  • Four 8-ounce hanger steaks, cleaned 
Brandied Cherry Sauce:
  • 1/2 cup chopped shallots
  • 1/4 cup unsalted butter 
  • 3 tablespoons Dijon mustard 
  • 3/4 cup brandy 
  • 1 cup dried tart cherries, rehydrated in 1 cup hot water with 1/4 cup red wine vinegar and 3 tablespoons sugar
  • 1 cup dried tart cherries, rehydrated in 1 cup hot water with 1/4 cup red wine vinegar and 3 tablespoons sugar 
  • 3 cups veal stock 
  • 1 tablespoon fresh tarragon leaves, finely chopped 
  • Freshly cracked black pepper 
  • Oil, for pan roasting 
  • Kosher salt and freshly ground black pepper

Directions

For the marinade: Combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.

Pour the marinade over the steaks and refrigerate for at least 6 hours.

For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy, and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock. Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.

Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Sammy's Romanian Steak

Recipe courtesy of Famous Sammy's Roumanian Steakhouse

Idaho-Style Finger Steaks

Recipe courtesy of Young Sun Huh

Rev's Mexican Dry-Rubbed Flank Steak

Recipe courtesy of Joseph Simmons

Chicken Fried Steak with Cream Gravy

Recipe courtesy of Tom Perini

Emeril's Pan-Seared Rib Eye Steaks with Herbed Butter

Recipe courtesy of Emeril Lagasse

Korean-Style Brussels Sprouts with Marinated Skirt Steak

Recipe courtesy of Patrick Decker

Hanger Steak with Brandied Cherries

Recipe courtesy of Q

Hanger Steaks with Ginger-Cranberry Sauce

Recipe courtesy of Patrick Decker

Hanger Steak with a Smoky Paprika Rub

On TV

So Much Pretty Food Here