READY IN 1 hr

Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Read Reviews (5)

"The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!" — Chef Shelley Pogue

Directions

Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.

Kitchen-Friendly View

PREP 30 mins
COOK 30 mins
READY IN 1 hr

Footnotes

Cook's Note
If you turn your meat from the 11 o'clock to the 2 o'clock position on the grill, you will leave really nice grill marks.

Reviews More Reviews

Apr 04, 2011

I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time. For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)

—AREENA

See full review »

May 04, 2010

This recipe looks 5 star. Would love to make this, but where do you get demi glace?

—G-Ma of 15

See full review »

6 Ratings

May 16, 2011

Made this for company last night. Was able to find demi glace and hanger steak at local butcher shops. Everyone raved! The sauce was out of this world, definately felt like I was eating out at a great restaurant instead of in my own dining room.

—ebucky

See full review »

Dec 17, 2011

Did this by the book for three of us. I couldn't vote because I was the cook. (Of course it would be good). Well they raved about how good it was, I have to agree! From the recipe I was not sure how so serve the Shallots, but it worked out great. Also had trouble finding Demi Sauce, but now will always have some on hand.

—Roland

See full review »

Feb 01, 2012

This was really good but I don't think that the method of cooking this meat made it tender. It was very tough. It had good flavor however. Thanks so much for posting the recipe.

—pelicangal

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Filet Mignon with Garlic Shrimp Cream Sauce

Grilled Sausage with Potatoes and Green Beans

Roasted Garlic Flat Iron Steak

Xavier Steak

Green Beans in Tomato Sauce

Steak with Marsala Sauce

Rosemary-Scented Pork Loin Stuffed With Roasted Garlic, Dried Apricots and Cranberries and Port Wine Pan Sauce

Amy's Po' Man Green Beans and Sausage Dish

Grilled Mahi Mahi with Roasted Pepper Sauce and Cilantro Pesto

Japanese Green Beans with Beef

Nutrition

Calories
844 kcal
42%

Carbohydrates
48.1 g
16%

Cholesterol
99 mg
33%

Fat
52.4 g
81%

Fiber
4.2 g
17%

Protein
42.1 g
84%

Sodium
1853 mg
74%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 844
Calories from Fat: 471

% Daily Value *
Total Fat 52.4g 81 %
Saturated Fat 18.9g 94 %
Cholesterol 99mg 33 %
Sodium 1853mg 74 %
** Potassium 682mg 19 %
Total Carbohydrates 48.1g 16 %
Dietary Fiber 4.2g 17 %
Protein 42.1g 84 %
Sugars 21.9g
** Vitamin A 42 %
** Vitamin C 38 %
** Calcium 11 %
** Iron 32 %
** Thiamin 20 %
** Niacin 73 %
** Vitamin B6 43 %
** Magnesium 21 %
** Folate 37 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.