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Balsamic-Marinated Hanger Steak

This Bordeaux style Cabernet Sauvignon with its spice and tannin characteristics pairs well with any flavorful steak. The rich beef flavors of hanger steak as well as the fennel and potatoes will not only complement this wine but enhance its impact on your palate.

Ingredients

Steak
3/4 cup balsamic vinegar
1 garlic clove, thinly sliced
1 Tbsp. fresh thyme, roughly chopped
1 cup olive oil
2lb. Hanger Steak
Fingerling Potatoes and Fennel
1lb. fingerling potatoes
1 medium sized fennel bulb
1 sprig rosemary, roughly chopped
2 Tbsp. olive oil
1 pinch salt & pepper
Brocolini
2 bunches of broccolini
1 garlic clove, chopped
1 tsp. red pepper flakes
1 Tbsp. olive oil
1 pinch of salt and pepper
ice bath

How To Make

  1. For the marinade, whisk together the vinegar, garlic, shallots, and thyme together. Slowly add the olive oil and lightly season with salt and pepper. Place steaks in a baking dish or bowl and pour the marinade over them. Tightly cover with plastic wrap and place in the refrigerator for 2 – 4 hours.
  2. For the potatoes and fennel, preheat oven to 500 degrees F and place a baking sheet inside to heat. Wash the potatoes to remove any dirt and slice in half lengthwise. If some are larger than others cut them to an even size. Cut the green top of the fennel bulb off and cut the bulb in half, length-wise. Remove the core and discard. With the cut side down, cut the bulb in half, length-wise again, and then cut into 1 ½ inch sections crosswise. Mix potatoes and fennel thoroughly in a bowl with the rosemary, olive oil, and salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes and fennel onto the pan. Place potatoes and fennel in oven and reduce heat to 425 degrees F. Roast for 20 minutes, tossing once, or until crispy on outside and tender on the inside.
  3. To make the broccolini, blanch in boiling water for 3 minutes or until slightly tender, and transfer to an ice bath to stop the cooking process. Once cooled, place on paper towels to dry. Once the potatoes and fennel are in the oven, heat a stainless steel pan over medium-high heat and coat lightly with olive oil when warm. Add broccolini and continue to cook until they start to get a little color. At this point add the garlic and pepper flakes and turn off the heat to ensure the garlic does not burn. These can be left in the pan until service when it can be warmed over low heat.
  4. Remove the steak from the refrigerator 30 min prior to cooking. Heat a stainless steel pan over medium heat. When the pan is hot, lightly coat with canola oil. Cook steaks ensuring you get a sear on all sides, roughly 7-9 minutes for medium-rare. Transfer steaks to a cutting board allowing them to rest for 5 minutes before slicing against the grain, in 1-inch slices.
  5. Arrange the potatoes and fennel on the plate with the broccolini and sliced steak. Serve immediately.
 
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