Vine Grilled Hanger Steak
Polenta Fries & Garden Greens
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.
Serves 6 / Prep Time: / Total Time:
Marinate the Steak:
- Place the steak in a baking dish, pour the marinade over and turn to coat. Refrigerate for at least 3 hours or overnight.
Make Polenta Fries:
- Generously oil the bottom and sides of an 8-inch square baking dish.
- Bring the chicken broth to a boil in a medium saucepan. Add 1 teaspoon salt, then slowly sprinkle in the cornmeal, whisking constantly. Continue to whisk until the liquid returns to a simmer. Remove the polenta from the heat and pour into the baking dish, spreading evenly with a rubber spatula. Refrigerate until chilled and firm, about 3 hours.
- Heat the canola oil in a deep-sided sauté pan to 375°F. Invert the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3-by-½-by-½-inch fries.
- In batches, coat the fries in rice flour, then fry until golden brown. Drain on a wire rack and season with salt.
Make the Salad:
- Toss the greens with the cheese, oil, and vinegar and season with salt and pepper.
Grill the Steak:
- Prepare the grill for direct cooking over medium heat.
- Grill the steak to your desired doneness, 8 to 10 minutes for medium-rare.
- Let rest for 10 minutes, then cut across the grain in thick slices.
- Arrange the steak, polenta fries, and salad on serving plates and serve with the salsa.
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.