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Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Grilled garlic green beans perfectly complement juicy steaks.
Ingredients:
  • 4 (6 ounce) hanger steaks - fat and silver skin trimmed
  • 1.5 tablespoons canola oil
  • salt and pepper to taste
  • 1 pound fresh green beans, trimmed
  • 2 cloves garlic, minced
  • 0.25 cup canola oil
  • 1 cup water
  • 0.25 cup white sugar
  • 4 whole shallots
  • 3 fluid ounces port wine
  • 1 cup demi glace
  • 0.5 cup butter, room temperature
Instructions:
  • Drizzle the steaks with canola oil and generously season with salt and pepper, then refrigerate until ready to grill.
  • Preheat your outdoor grill to medium-high heat and brush the grate lightly with oil. Create a foil zone by laying a sheet of aluminum foil on one-third of the grill surface.
  • 1. Boil a large pot of well-salted water. Cook green beans until tender but still crisp, 5 to 7 minutes. Drain and place in a big bowl. Toss with garlic and 1/4 cup of canola oil. Season with salt and pepper. Set aside.
  • Combine water, sugar, and shallots in a saucepan, stirring until sugar dissolves. Cover and bring to a boil. Drain, return shallots to the pan, and add port wine and demi glace. Simmer until liquid reduces by half. Stir in butter until melted. Season with salt, keep covered until serving with steaks.
  • Lay the green beans on the foil-lined grill and let them finish cooking while you grill the steaks.
  • Sear the steaks until they are medium-rare and juicy, approximately 2 minutes per side, reaching an internal temperature of 130°F (54°C). Rest the steaks for 5 minutes, then plate and top with sauce. Serve with a side of green beans.

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