We chez Gourmands (literally) scrubbed the moldy winter scuzz off of our grill over the weekend and celebrated the light and the daffodils with a dish that involved no braising! It was amazing!
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| A springtime plate - steak, asparagus, and baby taters |
The meat is based on a Bon Appetit recipe, but I kind of... I don't know, either forgot how the original went, or willingly decided not to follow the rules, but I do it a little different, and it still turns out really good.
Smokey Balsamic Hanger Steak
1 Whole hanger steak from as happy an animal as you can find (grass fed tastes divine)
Sprinkle on all sides with smoked paprika (don't use regular, get the smoked... it costs a few dollars, but it's an amazing seasoning), salt, and pepper
Marinade -
Combine ingredients in a glass baking dish big enough to hold the steak, or a gallon-ziplock baggie if you're traveling with it...
1/2 C Balsamic vinegar, reduced to ~1/4 C (simmer in a small saucepan)
1/4 C Olive oil, avocado oil, or other oil that's liquid at room temp
1 large shallot, minced
2 garlic cloves, minced
1-2 T capers, minced
a few shakes of dried red pepper flakes
1/2 t dry thyme, or 2t fresh thyme leaves
1/4 C chopped italian parsley
Whisk everything in the baking dish, then add the pre-seasoned steak, and roll it around to cover with marinade on all sides, cover with plastic wrap and refrigerate until ready to cook (1 hour works, less, more, whatever)
Grill to desired doneness. I would highly recommend not overcooking... grill to about 135F internal temperature, then REST THE MEAT (this is a "secret" to awesome red meat) on a carving board covered loosely with foil for 10-20 minutes for medium-rare. Now carve the meat into serving slices against the grain.
We served our steak with broiled asparagus, and these adorable tiny potatoes roasted at 400F until they were browned and making lots of squealing noises from the steam escaping... better than a steakhouse!
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