Vine Grilled Hanger Steak

with Polenta Fries & Garden Greens

If you live near a wine region or have access to old grape vines I highly recommend grilling your next steak over them. If you have yet to grill over grapevines, then you are missing out on the best smoking medium to be paired with wine. Unlike oak, hickory and popular fruitwoods, grapevine smoke has a softer aroma. The vines burn hot and fast when dry so they are ideal for grilling.

Serves 6

Steak

  • 3 pounds hanger or flank steak
  • ½ cup Herb-Dijon Marinade (see recipe)

Polenta Fries

  • 3 tablespoons olive oil
  • 3 cups chicken broth
  • 2 teaspoons salt
  • 1 cup cornmeal
  • 2 cups canola oil
  • 1 cup rice flour

Garden Greens

  • 4 ounces baby mixed lettuces
  • 1 ounce extra virgin olive oil
  • ½ ounce aged balsamic vinegar
  • ½ cup Parmigiano-Reggiano shavings
  • Sea salt
  • Black pepper
  • 1 cup Salsa Verde (see recipe)

Vine Grilled Hanger Steak

Marinate the Steak

  1. Place the hanger steak in the herb marinade and let soak for at least 3 hours, or up to a day.

Make Polenta

  1. Brush a 9″ x 9″ casserole dish with olive oil, making sure to coat the entire bottom and sides of the dish.
  2. In a sauce pot bring the chicken broth to a boil. Add the salt and slowly sprinkle in the cornmeal while whisking constantly. Continue to whisk until the liquid returns to a simmer.
  3. Remove from the heat and immediately pour all of the polenta into the oiled casserole dish. Working quickly with a rubber spatula, spread the polenta evenly over the entire dish to make level. Place in the refrigerator for 4 hours, or until fully chilled and firm.
  4. Heat the canola oil in a deep-sided sauté pan to 375°F. Invert the casserole dish with the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3″ x ½″ x ½″ fries, and coat each fry with rice flour.
  5. Fry the polenta fries in the canola oil until golden brown and let drain on a wire rack.

Make the Salad

  1. Toss the baby lettuces with olive oil, balsamic, Parmigiano-Reggiano shavings, sea salt, and black pepper.

Grill the Steak

  1. Light your grill and grill the hanger steak to desired temperature. Let rest for 10 minutes before slicing.
  2. To serve, spread the Salsa Verde onto each plate, place 2-3 polenta fries on top along with slices of hanger steak and the salad. Bon Appetito!

Chef’s Note:

The hanger steak, also known as hanging tenderloin, is located inside the ribcage of the steer and is the muscle for the animal’s diaphragm. Since there is only one per animal it is not a readily available cut. If you do find it, get it! It is a very rich and flavorful cut of meat. There is a thick piece of sinew that runs down the middle of the meat so ask your butcher to clean it out for you.

Pair with Cabernet Sauvignon, Merlot or Pinot Noir

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