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Hanger steak (or Onglet) is the most prized of the “Butcher Cuts.” It is wonderfully rich and flavorful. In this light, healthy steak salad recipe, we serve the Hanger cut over a bright salad of tender spring asparagus from our garden and pair with a glass of elegant Jordan Cabernet Sauvignon.
6 hanger steaks (5-6 ounces each)
1 pound white asparagus, carefully peeled
1 pound green asparagus, carefully peeled
¼ cup Champagne vinegar
2 tsp Dijon mustard
1 shallot, minced
¼ cup hazelnut oil
sea salt and freshly ground pepper to taste
Season hanger 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 hanger 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 salad on the plate and finish with the steak sliced across the grain.
Recipe variations at the winery include both grilled and raw wild asparagus. All green asparagus may be substituted.
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