Marinated Hanger Steak with Grilled Peaches & Savory Herb Dust
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If you haven’t grilled peaches before, this recipe will make you want to use them as a side for whatever else you’re grilling that day. They’re also great with a little butter, served over ice cream for dessert.
Ingredients
Serves 4 - 6
2 cloves garlic
½ cup pineapple juice
¼ cup olive oil
2 tablespoons of your favorite hot sauce
2 lbs hangar steak
1 yellow peach per person
¼ cup of fresh savory herb leaves: rosemary, thyme, marjoram and summer savory are all good
Spray-able cooking oil
Olive oil
Course sea salt and coarsely ground black peppercorns
Instructions
- Mince the garlic.
- Combine the garlic, pineapple juice, olive oil and hot sauce into a large, seal-able food storage bag. Add the steak and seal the bag, squeezing out as much air as possible. Refrigerate for at least four hours, preferably overnight.
- An hour or so before you’re ready to cook, remove the steak from the refrigerator and allow it to return to room temperature.
- Meanwhile, put the herb leaves on a glass plate and spray lightly with cooking oil. Microwave, on high, for 2½ minutes. Remove and let cool. Place in a spice grinder, and grind to dust.
- Cut the peaches in half, and brush with olive oil.
- Fire up the grill to very hot.
- Remove the steak from the marinade, and shake off the excess. Coat liberally with coarse sea salt and black pepper, pressing these into the meat.
- Grill the steaks, about 6-8 minutes per side, until medium-rare to medium. Because this is a tougher cut of meat, you don’t want to go too rare with it.
- Cover the steaks with foil, and let rest for about 10 minutes.
- Meanwhile, grill the peaches, cut face down until they are caramelized and softened.
- Slice the steak across the grain into ¼ inch thick slices.
- Plate the steak with two peach halves, and sprinkle both with the herb dust. Serve immediately.
