I hope everyone had a great weekend. It is HOT here so what better thing to do than fire up the grill? We had some friends over so I decided to make grilled hanger steak with a horseradish-chive sauce. Those of you that know my cooking, know that I enjoy a great sauce with the main dish and this is a must try!

Let’s cook!

Hanger Steak with Horseradish-Chive Sauce

1lb hanger steak

1 cup red wine vinegar

1/3 cup Cognac

1/2 olive oil

1 shallot, minced

4 cloves of garlic, chopped

2 tablespoons fresh chopped rosemary

2 tablespoons sugar

1 cup sour cream

3 tablespoons horseradish

1 bunch of chives, chopped

salt and pepper

In a large deep dish add the hanger steak.

In a large bowl combine: red wine vinegar, cognac, olive oil, shallot, rosemary, garlic, sugar and pepper.

Whisk until blended well.

Pour over the steak.

Cover and refrigerate for up to 6  hours.

To make the sauce in a large bowl add sour cream, horseradish, and chives.

Mix well and add a pinch of salt and let rest while you grill the steaks.

Preheat grill to high on one side and low on the other side. Remove the steak from the marinade, pat dry and season with salt and pepper. Sear over direct high heat and cook for about 4 minutes per side.

Transfer to the cooler side and cook for about another 10 minutes or until the meat is about 130 for medium-rare. Let rest 5 minutes before slicing.

Here is the completed dish:

Here is a close-up:

I tend to serve the sauce on the side so my guest can decide how much they want.

Here is an update picture of Kennedy:

This week, I am working on simple weekday meals and tips which I will be posting now that we are back on a semi-schedule.

Happy Cooking!