Hanger Steak Dinner

The holiday weekend inspired us to invite a few friends over for a barbecue. My meat supplier has hooked me up with some beautiful hanger steaks so we decided to give them a go.

Weekend Barbecue Dinner

Assorted cheeses, fig spread, with crackers and bread

Black beans, grilled corn cut from the cob, roasted red peppers, and teardrop tomatoes
in a Blood Orange Dressing

Roasted Lemony Potatoes

Grilled hanger steaks with balsamic chimmi churri sauce

Assorted berry crisp with oatmeal topping served with vanilla ice cream

The black bean salad was really nice. I made the dressing with the juice of one blood orange, Canola and Olive Oil, Salt and Pepper. It was tangy but boring. I wanted creamy. I added some mayo until it had a creamy edge over the tang. It was a bit salty, but over all the vegetables it was magic.

The baby yukon potatoes were microwaved and then quartered lengthwise and put on a roasting pan. I combined a little lemon juice, a few tablespoons of olive oil and a few shakes of some greek seasoning. This mixture was brushed on the potatoes. There were then put in a 400F oven for about 20 minutes until browned at the tips.

I bought a cheap bottle of Balsamic vinegar and then reduced it down to about 1/2 C of liquid. A little of this was used as the base for the chimmi churri. Chopped parsely, minced garlic, salt, fresh ground black pepper and a pinch of red chile flakes were also added. It was dark and glossy.

The steaks were marinated for about an hour in some Worchestershire, soy sauce and chopped garlic.

The guests brought the crisp and it was fabulous. I'm still eating the leftovers!