Sliced grilled steak with sauce on top on a light blue plate, sitting on a wood table.

Hanger Steak With Mustard And Caramelized Onions

Name: Hanger Steak With Mustard And Caramelized Onions
Prep time: 30 min
Cook time: 15 min
Yield: 2 Servings
Cuisine: Beef
Ingredients: For the Steak:; 1-1/2 lbs Hanger Steak; 1/4 cup Dijon Mustard; 2 tsp Minced Fresh Chives (optional); For the Sauce:; 2 tbsp Butter; 1 md Onion, finely chopped; 3 cup Heavgrainy Meaux-style Mustard or Dijon Mustardy Cream; Coarse Sea Salt; Freshly Ground Black Pepper

Courtesy of Steven Raichlen’s Project Fire

Makes: 2 servings
Prep Time: 15 - 30 minutes
Cook Time: 8 - 15 minutes

Ingredients:

For the Steak:

1-1/2 lb Hanger Steak
1/4 cup Dijon Mustard
2 tbsp Minced Fresh Chives (optional)

For the sauce:

2 tbsp Butter
1 Medium Onion, finely chopped
3 cups Heavgrainy Meaux-style Mustard or Dijon Mustardy Cream
Coarse Sea Salt
Freshly Ground Black Pepper

Directions:

Make the sauce:
1. Melt the butter in a small saucepan on your grill’s side burner or on the stove.
2. Add the onions and caramelize over medium heat (cook until soft and browned), 5 to 8 minutes, stirring often.
3. Reduce the heat as needed so the onions soften and brown without burning.
Whisk in the cream and boil until reduced by half.
Whisk in the mustard and add salt and pepper to taste: the sauce should be highly seasoned.
Keep the sauce warm. It can be made up to several hours ahead.
Brush the hanger steaks on all sides with mustard, then season generously with salt and pepper.
Set up your grill for direct grilling and preheat to high (450°F). Brush or scrape and oil the grill grate.
Arrange the hanger steaks on the diagonal on the grill grate.
Grill until sizzling and browned on the outside and cook to taste, about 2 minutes for rare (120°F); 3 minutes per side for medium-rare (130°F).
Give each steak a quarter turn after 1 minute to lay on a crosshatch of grill marks, if desired. Use an instant-read thermometer inserted through the side of the steak to check for doneness. Alternatively, use the poke test.
Transfer the steaks to a cutting board and let rest for 2 minutes.
Meanwhile, reheat the mustard sauce.
Cut the hanger steak on the diagonal into 1/2 inch slices and transfer o a platter or plates.
Pour the mustard sauce on top; sprinkle with chives.
Serve and enjoy.