Asian style grilled beef hanger steak with Blanche de Chambly Orange Sanguine beer
- Preparation 10 min
- Refrigeration 3 h
- Cooking 12 min
- Servings 4
- Freezing I do not suggest
- 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
- 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!