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Hanger Steak and Asparagus Salad

Hanger steak (or Onglet) is the most prized of the “Butcher Cuts.” It is wonderfully rich and flavorful. In this dish, we pair the Hanger with a bright salad of tender spring asparagus from our garden.

Pair with: Jordan Cabernet Sauvignon
Season steaks and allow them to come to room temperature at least two hours prior to grilling. Preheat the grill to medium high heat.
Bring three quarts of salted water to a boil. Blanch the white asparagus for 6-8 minutes or until a spear is easily pierced. Remove to an ice bath. Blanch the green asparagus for 3-4 minutes, then remove to an ice bath. When all are chilled through and color is set, hold on paper towels until serving.
Pat steaks dry and coat with the olive oil. Grill until an instant-read thermometer reads 125° (3-4 minutes per side). Allow to rest for 3 minutes.
While steak is resting, season asparagus and toss in vinaigrette. Arrange asparagus on the plate and finish with the steak sliced across the grain.
Variations at the winery include both grilled and raw wild asparagus.
Olive Oil
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