Sol Fire Hanger Steak
shallots, peeled and thinly sliced
15 cloves garlic, thinly sliced
4 bay leaves
2 cups homemade barbecue sauce (or your favorite purchased sauce)
2 cups red wine (divided)
2 pounds hanger steak, cleaned, trimmed (cut into 4 portions, see
2 tablespoons butter
1 teaspoon red wine vinegar
Combine shallots, garlic, bay leaves, barbecue sauce and 1 cup wine
in large, zipper-lock plastic bag. Add meat to bag and marinate in
refrigerator 12 hours or overnight.
The next day, remove steaks from marinade, reserving both liquid and
solids and scraping off any excess marinade. At this point steaks
can be chilled until ready to grill.
Transfer solids to medium saucepan. Cook until shallots are slightly
translucent, about 3 to 5 minutes. Add remaining 1 cup wine and
reduce over medium-high heat until almost dry, about 20 minutes. Add
reserved marinade liquid to pan and cook 10 minutes.
Strain mixture again and discard solids. Return broth to heat and
bring to boil. Should any foam form, skim off and discard. Whisk in
butter and wine vinegar and cook until butter is melted.
Grill steaks to desired doneness. Serve topped with sauce. Makes 4
Note: If you cannot easily find this cut of meat, flank steak can be