Grilled Hanger Steak with Garlic-Brandy Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
6 tablespoons unsalted butter, softened |
3 tablespoons parsley, chopped |
2 cloves (medium) garlic, minced |
1 tablespoon cognac or other brandy |
salt |
freshly ground pepper |
3 tablespoons extra-virgin olive oil, plus more for brushing |
3 (large) leeks, white and pale green parts only, sliced 1 inch thick |
2 pounds hanger steaks, trimmed |
Directions:
1. In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.
2. In a large skillet, heat the 3 tablespoons of olive oil. Add the leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, 10 minutes.
3. Light a grill or heat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and spread the butter all over the meat, letting it melt in. Serve with the leeks.
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