Red Wine And Pomegranate Hanger Steak With Cipollini Onions
Serves: 6
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Honey2 tbsps
Molasse2 tbsps
Sugar2 cups
Pomegranate Juice1 cup
Merlot Wine1 tsp
Whole Black Peppercorns2 tbsps
Vegetable Oil3 cloves
Garlic (smashed)Directions:
1
In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine
2
Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend
3
Pour half of the mixture into a large resealable plastic bag
4
Add to the bag the peppercorns, vegetable oil, and steak
5
Seal and massage the steak a bit before letting it rest at room temperature for 1 hour
6
If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it
7
Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat
8
Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes
9
Set aside
10
Heat the grill or grill pan to medium-high heat
11
Remove the steak from the plastic bag and gently pat dry
12
Discard the marinade from the plastic bag
13
Season the steak on both sides with a sprinkle of salt
14
Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak
15
Cook until the steak easily releases from the grill, about 5 minutes
16
Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut
17
Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it
18
Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results
19
Place the slices of steak in a serving dish and pour the glaze and onions over the top