Hanger Steak with Brandied Cherries

By Craig Koketsu, Park Avenue Winter

Four 8 oz pieces hanger steak, cleaned
Salt & pepper
Oil for pan roasting
Hanger Steak Marinade (recipe below)
Brandied Cherry Sauce (recipe below)

Hanger Steak Marinade
(all ounce measurements are by weight not volume)
1 oz black peppercorns
7 oz soy sauce
4 oz balsamic vinegar
2 oz mirin
5 oz soy oil
½ oz sugar
½ teaspoon salt

Combine all ingredients in blender and blend well. Pour over hanger steak with crushed garlic cloves, fresh thyme and fresh rosemary sprigs.

Brandied Cherry Sauce
¼ cup (1/2 stick) unsalted butter
½ cup shallots, chopped
3 tablespoons Dijon mustard
¾ cup Brandy
1 cup dried tart cherries (hydrated in 1 cup of water with ¼ cup red wine vinegar and 3 tablespoons sugar)
3 cups Veal stock
Black pepper

In a heavy-bottomed pot, sweat shallots in butter. After the shallots are soft and translucent, add mustard and cook out. Flambe with brandy and then add the cherries with their liquid and the veal stock. Bring to a boil and simmer for 10 minutes. Finish with a lot of fresh cracked pepper.

Marinate hanger steaks for at least 6 hours in refrigerator. Heat a cast iron skillet over medium-high heat. Pat marinated steaks dry with a paper towel and season with salt and pepper. Saute until nicely browned all around. Steaks should cook for approximately 7 minutes for medium rare. Remove steaks from pan and let rest for at least 2 minutes on a paper towel. Place steaks on a plate and sauce directly on top with the brandied cherry sauce. Serve immediately.