Balsamic Hanger Steaks
This hanger steak is marinated, grilled hot and fast, and served with a mildly sweet balsamic reduction for a delicious combination of flavors.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 4hanger steaks
- 2cups / 475 mL balsamic vinegar
- ¼cup / 60 mL vegetable oil
- ¼cup / 60 mL Worcestershire sauce
- ¼cup / 60 mL water
- 1 ⅓cups / 320 mL brown sugar
- 1tablespoon / 15 mL sea salt
- 1teaspoon / 5 mL soy sauce
- 1teaspoon / 5 mL coarse ground black pepper
- ½teaspoon / 2 1/2 mL garlic powder
Instructions
Step 1
Combine balsamic vinegar with oil, Worcestershire sauce, soy sauce, water, brown sugar, sea salt, garlic powder, and black pepper. Mix until the sugar is dissolved.Step 2
Set aside 1 cup/240 mL of marinade mixture in separate bowl. Place hanger steaks in a resealable plastic bag.Step 3
Pour marinade over steaks, seal bag, and turn to coat. Place bag in the refrigerator and marinade meat for 3 to 4 hours.Step 4
Place reserved 1 cup/240 mL marinade in small saucepan. Bring to a boil and reduce heat.Step 5
Cook for additional 4 to 5 minutes until sauce is thick and coats the back of a spoon. Make sure to stir often during the cooking process and also, watch for burning.Step 6
Set aside and allow to cool. Vinegar will continue to thicken as it cools. If it gets too thick, simply stir in 1 to 2 tablespoons of water to the mixture and reheat right before serving.Step 7
Preheat grill for high heat.Step 8
Remove hanger steaks from bag and discard marinade .Step 9
Place meat on the grill and cook for 3 to 5 minutes per side. Once steaks have reached the desired doneness, remove from grill and let rest for 5 minutes before plating.Step 10
To serve either slice or serve steaks whole with warmed balsamic sauce drizzled over top.