Grilled Hanger Steak With Red Cabbage Confit

Grilled Hanger Steak With Red Cabbage Confit
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By Frank Brunacci

INGREDIENTS:

Hanger Steak:
• 1/4 cup olive oil
• 1 Tablespoon lemon juice
• 2 Tablespoons red wine
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 (12-ounce) hanger steaks

Red Cabbage Confit:
• 2 Tablespoons butter
• 1/2 medium head red cabbage, core removed and leaves finely shredded, about 7 cups
• 1 cup finely chopped onion
• 1/2 cup raisins
• 5 crushed black peppercorns
• 2 juniper berries
• Bouquet garni (parsley sprigs, thyme sprigs and a bay leaf tied in a bundle with butcher's twine), optional
• 1/2 cup red wine
• 1/2 cup red wine vinegar
• 1/3 cup grenadine, optional
• 1 (3-inch) piece orange zest
• 2 Tablespoons blackberry jam

METHOD:
Preheat grill or broiler. Combine olive oil, lemon juice, red wine, salt and pepper in a resealable plastic bag. Marinate steaks at room temperature for 20 minutes (or up to 24 hours in the refrigerator) while you prepare the red cabbage confit.

Melt butter in a large, deep skillet over moderately high heat. Add the shredded cabbage, onion, raisins, black peppercorns, juniper berries and bouquet garni and cook and stir until cabbage is wilted, about 10 to 15 minutes. Add red wine, red wine vinegar, grenadine, orange zest and blackberry jam. Bring to a boil, then reduce heat to medium and cook until liquid is reduced and cabbage is tender and glazed. Remove the bouquet garni and orange peel. Season cabbage with salt and black pepper to taste. (Keep warm while steaks cook.)

Remove the steaks from the marinade. Season with kosher salt and pepper. Grill the steaks on a lightly oiled rack for about 5 minutes on each side for medium rare. Remove from the grill and let the meat rest for 5 to 7 minutes. Slice the hanger steaks against the grain and serve with the cabbage.

Adapted by StarChefs.

Yield: 4 Servings

Round Out the Meal:
With celery root and potato puree.

Kid Friendly:
This recipe is kid friendly!

Wine Pairing:
A spicy, not-too-full-bodied red such as the Cline Cellars "Red Truck" 2003, a good value blend from California.