Grilled Hanger Steak with Pinot Noir Wine and Marionberry Reduction Glaze
Grilled hanger steak over direct heat and finished with a decadent and lush pinot noir and berry glaze inspired by the flavors of the Pacific Northwest.
Servings: 4 people
Cost: $18.00
Equipment
Ingredients
- 1 pound beef Hanger Steak, trimmed
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon SPG Rub
Wine Reduction Sauce
- 1/2 tablespoon extra virgin olive oil
- 2 tablespoons diced shallots
- 1 clove garlic, finely diced
- 1/2 cup pinot noir wine (dry red wine)
- 1/4 cup marionberry jam
- 1 tablespoon balsamic vinegar
- 1/2 tablespoon dijon mustard
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter
Instructions
Grilled Hanger Steak
- Prepare grill for direct or one zone cooking with lump charcoal, targeting 500 - 550 °F over direct heat.
- Coat the hanger steak in olive oil and then generously season the steak with the dry rub.
- Place the steak over direct heat and grill for 5-6 minutes or until a nice crust forms on the outside. Flip the steak and continue grilling until the internal temperature of the steak reaches between 130 -135 °F in the thickest part of the steak (this should take about another 4 - 6 minutes depending on the thickness of the steak).
- Remove the steak when it reaches 130 - 135°F and let rest for 10 minutes. Carry over cooking will allow the internal temperature to reach 145 °F for medium rare steak. If the steak is taking longer, move the steak to a cooler area of the grill to get to the proper finishing temperature. This avoids burning the outside of the steak.
- Slice against the grain, which will be at a slight bias on a hanger steak. Just before serving, drizzle with the Pinot Noir and Marionberry Reduction Glaze, and serve with your favorite side dish.
Pinot Noir and Marrionberry Reduction Glaze
- In a small sauce pan over medium heat, add olive oil and shallots. Sauté until soft but not browned, about 5 minutes. Add garlic and continue to stir for another 1 minute.
- Add wine, jam, balsamic vinegar, mustard, and salt. Stir to combine and increase heat to bring to a simmer. Continue to simmer for 15-20 minutes with the heat just enough to maintain simmer (not boil) to reduce by half. See notes below regarding consistency.
- After reduced, remove from heat, and strain the sauce to remove solids. Add butter to the sauce and stir to incorporate.
- Pour over the sliced steak.
Notes
Note on glaze: As the sauce reduces it may seem "thin". After the sauce is removed from heat, and the butter melts, the sauce will start to thicken to more like a syrup texture. It is best to prepare the sauce first while the grill comes to temperature so that the sauce has time to thicken.