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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Grilled Hanger Steak with Bordelaise Sauce Recipe

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This recipe for Grilled Hanger Steak with Bordelaise Sauce is from The Wychman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the sauce :
2 tablespoons extra-virgin olive oil
1 small onion, yellow, peeled and chopped
1 small, carrot, peeled and chopped
1 celery stock, chopped
3 cups chopped mushrooms
1 cup chopped shallots
1 bottle, dry, red wine
3 quarts of veal stock
1 bunch of fresh thyme
Salt and pepper to taste
For the steak:
3 pounds hangers steak
Salt and pepper to taste
Directions:
Directions:
For the sauce:
Heat the oil in a large pot over medium high heat. Add the onion, carrots, celery, mushrooms, and shallots. Cook, stirring occasionally, until the vegetable soften and begin to brown about 15 minutes. Add the wine and simmer until the pan is almost dry about 25 minutes. Add the stock. Reduce the heat to medium and simmer skimming frequently until the sauce has reduced enough to coat the back of a spoon, at least 1 hour. Strain the sauce, add the thyme and season with salt and pepper. Set aside to steep until ready to use.
For the steak:
Heat grill to high heat. Season the steaks on both sides with salt and pepper. Grill the steaks for about five minutes per side for medium rare. Transfer the steaks to a plate and allow the meat to rest for 5 - 10 minutes in a warm place. Meanwhile, remove the thyme from the sauce. Warm the sauce over low heat. Slice the steak on the bias and serve with the sauce.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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