HOW TO GRILL HANGER STEAK
PAIRED WITH DARK HORSE
New year. New flavors to savor. If you just asked the internet “How to grill hanger steak to perfection?” you’re in luck. Here’s the definitive answer.
At Dark Horse, we’re all about helping you honor the small wins—like unlocking peak flavor with the perfectly balanced tannins of our Cabernet Sauvignon that bind with the protein and fat in your steak for a softer, smoother, more balanced bite. Is your mouth watering yet? Good, here’s how to grill a tantalizingly tender hanger steak to reward your tough Tuesday. Because you deserve a daily taste of victory.
This juicy recipe serves 4 (but can be relished by two hungry winners).
INGREDIENTS:
• 1 hanger, flank, or skirt steak (about 23 oz or 1.4 lbs.)
• Salt and freshly ground black pepper
• 1 bottle of Dark Horse Cabernet Sauvignon
FOR THE SALSA VERDE:
• 1 small jalapeno
• ½ cup extra-virgin olive oil, plus additional for tossing
• ½ oz flat-leaf parsley leaves
• ½ oz coriander leaves
• 3 tbsp fresh oregano leaves
• 2 cloves garlic, coarsely chopped
• 1 tbsp coarsely chopped shallot
• 1 tbsp red wine vinegar
INSTRUCTIONS FOR SALSA VERDE (MAKE FIRST):
• Seed the jalapeno and remove the ribs for mild or leave a little of both for a spicy kick
• Place in the bowl of a food processor and pulse several times to coarsely chop
• Add the parsley, coriander, oregano, garlic, shallot, and vinegar to the food processor
• Pulse the ingredients in short bursts to chop and combine without creating too fine a purée
• With the motor running, drizzle in the oil
• Remove sauce to a bowl and let sit at least 2 hours or up to overnight to let the flavors develop
INSTRUCTIONS FOR HANGER STEAK:
• Pat the steak dry with a paper towel
• Season generously with salt and pepper
• Preheat a charcoal or gas BBQ for high heat, about 445ᵒF or until the coals are red hot
• Scrape the grate clean and lightly oil it
• Once rip-roaring hot, place the meat on the grate
• For rare to medium-rare—depending on the size and thickness of the steak—cook for 3 minutes on one side, flip the steak, and cook for an
additional 3 minutes on the other side
• Remove from the grill and rest at least five minutes to elevate juiciness
• Thinly slice against the grain
• Lay the slices on a platter, drizzle with any of the meat juices left from slicing and spoon the salsa verde over top
• Serve immediately and pass the remaining sauce
And the best wine to pair with the steak? In our biased but honest opinion, for full, unbridled flavor, you should savor your steak with a fine bottle of Dark Horse Cabernet Sauvignon. A sure-bet weeknight winner when you’re looking to exceed expectations but not your budget and score the whole steakhouse experience for a slice of a price.