Grilled beef hanger steak with white beer
- Preparation 10 min
- Refrigeration 3 h
- Cooking 12 min
- Servings 4
- Freezing I do not suggest
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Nothing better than juicy beef hanger steak. This piece of meat is one of my favorites! With an Asian style marinade and Blanche de Chambly Orange Sanguine beer, you won’t be disappointed!
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Ingredients
- 850 g beef hanger steak
- 1/2 cup Blanche de Chambly Orange Sanguine beer by Unibroue (or any other white beer with orange aromas)
- 1/4 cup hoisin sauce
- 3 tablespoons olive oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 teaspoon salted herbs from Bas-du-Fleuve
- The zest of a blood orange (or regular)
- 1 tablespoon blood orange juice (or regular)
- 3 garlic cloves, finely chopped
- Salt and pepper from the mill
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Preparation
- Place the beef in a large airtight dish and set aside.
- In a large bowl, put the rest of the ingredients, season with salt and pepper and mix. Pour half the marinade over the meat, mix and close the dish. Reserve in the fridge for 3 hours, stirring occasionally. Reserve the fresh marinade in the fridge. Remove the meat from the fridge 30 minutes before cooking.
- Preheat the barbecue to maximum power and reduce to medium power. Oil the grills.
- Place the meat on the heat and cook for 2 to 3 minutes. Rotate 45 degrees and continue cooking for 2 to 3 minutes. Flip the meat over and repeat. Cook 2 to 3 minutes, rotate 45 degrees and cook 2 to 3 minutes. Don’t forget to baste the meat with the fresh marinade! At this stage, the meat should be medium rare, but this will depend on the thickness of the meat.
- Transfer to a plate, wrap tightly in foil and let stand for 5 minutes. Slice and serve with your favourite sides!
Our sommeliers suggest
Ogier Artésis Côtes du Rhône 2024
Rhône Valley, France
Ogier Artésis Côtes du Rhône is an aromatic, full-bodied red from the Rhône Valley with the fruit to answer the hoisin and sweet chili in this marinade. Its spicy side goes well with the sesame and garlic, and it has enough body for grilled skirt steak. It's the kind of red you pour without thinking and then pour again before dinner is over!
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Gypsy, 6%
À la Fût
The grilled hanger steak and the Asian marinade leave salty, charred flavours everywhere. This rye and spelt witbier is fermented with a saison yeast, which gives it rustic spices that follow the meat, and its delicate citrus picks up the beer already in the recipe. The grilled flavours find their grains again.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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