I often save steaks for the weekend, when a more leisurely dinner is an option and you can sip on a glass of wine throughout the evening. This recipe came from the October 2012 issue of Food & Wine. It was intriguing to me not only for the flavors, but also because it called intentionally for hanger steak, a cut of steak that is on the less expensive side.
I paired the dish with baked sweet potatoes and green beans, which I blanched until crisp-tender and then sautéed briefly in the pan that had cooked the leeks (see below). The vibrant green beans straight from the farmers’ market next to the rich orange flesh of the potato rounded out a beautiful range of colors on the plate, as well as a variety of tastes.
Grilled Hanger Steak with Parsley-Brandy Butter and Sauteed Leeks
(Adapted to serve 2 from Food & Wine’s October Issue)
3 Tbsp unsalted butter, softened
1 ½ Tbsp chopped curly parsley
1 garlic clove, finely minced
½ Tbsp brandy
Salt and freshly ground pepper
3 Tbsp extra-virgin olive oil, plus a bit more for brushing the steaks
3 leeks, white and pale green parts only, sliced ½” thick
1 lb hanger steak
Mix together butter, parsley, garlic, and brandy. Season with salt and pepper and set aside.
Prepare the steak for grilling by brushing it lightly with extra-virgin olive oil and seasoning with salt and pepper.
Heat the 3 Tbsp of extra-virgin olive oil in a large skillet and sauté the leeks for about 10 minutes until tender. Season with salt and keep them covered in between occasional stirs.
Grill the steak over high heat until medium-rare, about 5-6minutes per side. Let the steak rest for about 5 minutes, and then slice against the grain. Serve atop a large spoonful of leeks and spread the butter across the slices to let it melt over them. Enjoy.