Hanger Steak with Shallot Cherry Sauce

Ingredients

• 4 tablespoons garlic infused olive oil, divided
• 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
• Kosher salt and freshly cracked black pepper
• 2 shallots, thinly sliced
• 1/3 cup pomegranate juice
• 1 cup cherry preserves

Directions

Heat a grill pan or outdoor grill to medium.

Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.

Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.

Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.

Grilled NY Striptease

Recipe courtesy Patrick McNamara

Prep Time:

5 min

Inactive Prep Time:

--

Cook Time:

10 min

Level:

Easy

Serves:

2 servings

Ingredients

• 2 (14-ounces) center cut dry 28-day aged prime strip loin
• Kosher salt
• White pepper
• Bordeaux Syrup, recipe follows
• Truffle Potato, Carrot Puree, recipe follows

Directions

Preheat a grill over medium-high heat.

Season prime strips generously with kosher salt and white pepper on both sides. Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Bordeaux Syrup, and Truffle Potato and Carrot Puree.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Bordeaux Syrup:

• 750 ml Bordeaux Red Wine
• 1 cinnamon stick
• 2 star anise
• 2/3 cup honey (recommended: Savannah Bee Company Honey)

Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle Bordeaux Syrup over steak.