Savory Hanger Steak with Brandied Cherry Reduction
Indulge in a gourmet experience with this Savory Hanger Steak accompanied by a rich and tangy brandied cherry reduction. The marinade, infused with garlic, fresh herbs, and special sauces, tenderizes the steak while imparting an unforgettable flavor. The cherry sauce, featuring rehydrated tart cherries combined with shallots, mustard, and flambeed brandy, provides a luxurious contrast to the savory meat. Perfect for a special occasion or an impressive dinner party, this dish will undoubtedly become a favorite on your table.
4
Servings
550
Calories
22
Ingredients
Ingredients
Soy Sauce
7 ounces (Liquid)
Soy Oil
5 ounces (Liquid)
Balsamic Vinegar
4 ounces (Liquid)
Mirin
2 ounces (Liquid)
Black Peppercorns
1 ounce (Whole or crushed)
Sugar
1/2 ounce (Granulated)
Salt
1/2 teaspoon (Kosher or sea salt)
Garlic Cloves
8 cloves (Crushed)
Fresh Thyme
6 sprigs (Leaves picked)
Fresh Rosemary
4 sprigs (Leaves picked)
Hanger Steak
4 steaks (8 ounces each) (Cleaned and trimmed)
Shallot
1/2 cup (Chopped)
Unsalted Butter
1/4 cup (Divided)
Dijon Mustard
3 tablespoons (Prepared)
Brandy
3/4 cup (Liquid)
Dried Tart Cherries
1 cup (Rehydrated in hot water)
Veal Stock
3 cups (Liquid)
Fresh Tarragon
1 tablespoon (Finely chopped)
Black Pepper
to taste (Freshly cracked)
Oil
for pan roasting (Neutral cooking oil)
Kosher Salt
to taste (For seasoning)
Freshly Ground Black Pepper
to taste (For seasoning)
Instructions
1
Begin by preparing the marinade. In a blender, combine the soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar, and salt. Blend until mixed well.
2
In a separate bowl, combine the crushed garlic, fresh thyme leaves, and fresh rosemary leaves, then fold this mixture into the marinade.
3
Place the cleaned hanger steaks in a large resealable bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to deepen.
4
Next, prepare the brandied cherry sauce. In a heavy-bottomed pot, melt half of the unsalted butter over medium heat. Add the chopped shallots and sauté until soft and translucent, about 5-7 minutes.
5
Stir in the Dijon mustard and cook for an additional minute, stirring constantly.
6
Carefully move the pot away from the heat, add the brandy, and return it to the heat to ignite. Let it flambé until the flames subside.
7
Once the flames are out, add the rehydrated cherries along with their soaking liquid (hot water, red wine vinegar and sugar) and veal stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
8
Stir in the remaining butter and finish the sauce with finely chopped tarragon and a generous amount of freshly cracked black pepper. Keep warm while you prepare the steak.
9
In a cast-iron skillet, heat a drizzle of oil over medium-high heat. Take the marinated steaks out of the refrigerator, pat them dry with a paper towel, and season with kosher salt and freshly ground black pepper.
10
Sauté the steaks in the hot skillet until nicely browned on all sides, about 7 minutes for medium rare. Use a meat thermometer to check for doneness, aiming for 130°F.
11
Once cooked, remove the steaks from the skillet and let them rest on a paper towel for at least 2 minutes.
12
To serve, plate the steaks, generously ladle the brandied cherry sauce over the top, and enjoy your exquisite meal.
Nutrition Information
37.5
Fat
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Hanger Steak with Brandied Cherry Reduction?
It is a gourmet main course featuring tender hanger steak marinated in herbs and soy, served with a luxurious sauce made from flambeed brandy and tart cherries.
What cut of meat is used in this recipe?
This recipe uses four 8-ounce hanger steaks that have been cleaned and trimmed.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What are the primary ingredients in the steak marinade?
The marinade consists of soy sauce, soy oil, balsamic vinegar, mirin, black peppercorns, sugar, salt, crushed garlic, fresh thyme, and fresh rosemary.
How long should the hanger steak marinate?
The steaks should refrigerate in the marinade for at least 6 hours, though overnight is preferred for the best flavor depth.
What is the calorie count per serving?
Each serving contains approximately 550 calories.
How much protein is in one serving of this dish?
There are 35 grams of protein per serving.
What is the fat content per serving?
Each serving contains 37.5 grams of fat.
What ingredients are needed for the brandied cherry sauce?
The sauce requires shallots, unsalted butter, Dijon mustard, brandy, rehydrated tart cherries, veal stock, fresh tarragon, and black pepper.
How do you rehydrate the dried tart cherries?
The cherries are rehydrated in a mixture of hot water, red wine vinegar, and sugar.
What is the purpose of the brandy in the sauce?
The brandy is added and then flambeed to create a rich, complex flavor base for the cherry reduction.
How do I safely flambe the brandy?
Move the pot away from the heat before adding the brandy, then return it to the heat to ignite, letting the flames subside naturally.
What type of stock is used for the reduction?
The recipe calls for 3 cups of veal stock to give the sauce a deep, savory flavor.
What herb is used to finish the cherry sauce?
Finely chopped fresh tarragon is stirred into the sauce at the end.
What is the recommended cooking method for the steaks?
The steaks should be pan-roasted in a cast-iron skillet over medium-high heat.
Should I dry the steaks before cooking?
Yes, you should pat the marinated steaks dry with a paper towel and season them with salt and pepper before searing.
How long do I cook the steaks for medium-rare?
Sauté the steaks for about 7 minutes, aiming for an internal temperature of 130 degrees Fahrenheit.
Why is resting the meat important?
Resting the meat for at least 2 minutes allows the juices to redistribute, ensuring the steak is moist and tender when served.
What kind of oil should I use for pan roasting?
A neutral cooking oil with a high smoke point is best for pan roasting the steaks.
Can I substitute the veal stock?
While veal stock provides a specific richness, a high-quality beef stock can be used as a substitute if needed.
How many garlic cloves are used in the marinade?
The marinade uses 8 crushed garlic cloves.
What type of mustard is used in the sauce?
The recipe specifies 3 tablespoons of prepared Dijon mustard.
How long does it take to saute the shallots?
The chopped shallots should be sauteed in butter for 5 to 7 minutes until soft and translucent.
Is this recipe suitable for a special occasion?
Yes, with its gourmet ingredients and flambe technique, it is ideal for date nights, dinner parties, or festive occasions.
What is the total number of ingredients?
The recipe utilizes a total of 22 ingredients.
Does the recipe include any sugar?
Yes, sugar is used in both the marinade and the cherry rehydration liquid.
What is the role of mirin in the marinade?
Mirin adds a touch of sweetness and acidity that helps balance the savory soy and balsamic components.
What equipment is best for the marinade?
A blender is recommended to mix the initial marinade ingredients before folding in the herbs and garlic.
Can I use fresh cherries instead of dried?
The recipe specifies dried tart cherries for their concentrated flavor, but fresh cherries could be used if the liquid ratios are adjusted.
Is the hanger steak cleaned before marinating?
Yes, the steaks should be cleaned and trimmed before being placed in the marinade.