5 Ingredient Friday: Hanger Steak with Shallot Cherry Sauce

This week’s featured recipe for 5 Ingrident Friday is Claire Robinson’s Hanger Steak with Shallot Cherry Sauce. Let me start off by saying that you can use any cut of beef that you want. Heck, this would be good on any kind of meat – chicken, pork, beef, etc. So this is a very versatile sauce. I used Flat Iron Steak because they had some really beautiful Grass Fed Flat Iron Steak at Whole Foods when I was there the other day. I served this with homemade Macaroni & Cheese and Sunny Anderson’s Easy String Beans and Onions.


 

Ingredients

  • 4 tablespoons garlic infused olive oil, divided
  • 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
  • Kosher salt and freshly cracked black pepper
  • 2 shallots, thinly sliced
  • 1/3 cup pomegranate juice
  • 1 cup cherry preserves

Directions

Heat a grill pan or outdoor grill to medium.

Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.

Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.

Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.


My thoughts…

I love love loved this sauce! I will say that it was  a wee bit on the sweet side, so I think the next time I would buy some Cherry Preserves with No Sugar Added. But to kick the sweetness a bit I added a few tablespoons of beef stock – that evened it out a bit.

As usual, I made my own garlic olive oil and that worked out very well.

As I mentioned before I used Flat Iron Steak – 2 lbs to be exact. It was enough for the two of us to have for dinner and there is extra leftover for lunch today.

I have some extra cherry sauce leftover that I will more than likely use on some pork chops this weekend – I think it’ll be delicious! Give this sauce a try – you’ll be glad you did!

Recipe courtesy Claire Robinson, 2010
Show: 5 Ingredient Fix
Episode: Steak Frites Spin 
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Comments

  1. Now that looks delish!

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