Grilled hanger steak with blueberry and balsamic vinegar marinade

  • Preparation 50 min
  • Refrigeration 6 h
  • Cooking 12 min
  • Servings 4
  • Freezing I do not suggest



  • 1 cup blueberries
  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • ¼ cup Éphémère Blueberry
  • 1 tbsp honey
  • 1 tbsp fresh thyme leaves
  • 1 tbsp lemon juice
  • Zest from half a lemon
  • 2 lbs hanger steak
  • Salt and ground pepper



  • Place all ingredients, except for the meat, in a food processor and reduce to a purée. Place the steaks in a large airtight container and pour marinade on top. Cover, mix well and refrigerate for 6 to 24 hours, stirring occasionally. Remove from refrigerator 30 minutes before grilling.
  • Heat the barbecue to 200°C (400°F) (or a cast iron grill pan at medium-high heat) and oil surface lightly.
  • Place meat on grill and cook for 2-3 minutes. Rotate 45° and continue cooking for 2-3 minutes. Turn meat and repeat.  Cook 2-3 minutes, rotate 45° and continue cooking for 2-3 minutes. Meat will be rare. Continue cooking until desired doneness.
  • Transfer to a plate. Wrap in aluminum foil and let stand 5 minutes. Slice into medallions and sprinkle with fleur de sel.