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Jamie Purviance

Mustard-Glazed Hanger Steaks with Onions and Peppers

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  • People

    Serves 6

  • Marinating Time

    30 min.

  • Grilling Time

    18 to 25 min.

  • Prep Time

    20 min.

People
Serves 6
Marinating Time
30 min.
Grilling Time
18 to 25 min.
Prep Time
20 min.

the Ingredients

20151023095353 Row Redmeat 62

Glaze

  • 60 milliliters whole-grain mustard
  • 2 tablespoons dry red wine
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
 
  • 2 hanger steaks, each about 680 grams, center tendon removed (this will create 2 steak pieces), patted dry
  • 2 yellow onions, cut crosswise into slices about 12 millimeters thick
  • Extra-virgin olive oil
  • Kosher salt
  • 2 large red bell peppers
  • 1 teaspoon balsamic vinegar
  • Freshly ground black pepper
  • 6 slices sourdough bread, each about 12 millimeters thick

Instructions

  • 01 In a small bowl whisk the glaze ingredients. Place the steaks in a shallow baking dish and cover with the glaze. Turn the steaks to coat with the glaze, and let stand to marinate for 30 minutes at room temperature.
  • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
  • 03 Brush the onion slices on both sides with oil and season with salt.
  • 04 Brush the cooking grates clean. Grill the onions and the bell peppers over direct medium heat,with the lid closed, until the onions are tender and the bell peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes, and the bell peppers will take 10 to 15 minutes. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes.
  • 05 Remove the bell peppers from the bowl, discard the charred skin, stem, and seeds, and cut lengthwise into 2.5-centimeter strips. Place the peppers and onions on a serving platter and lightly drizzle with oil and the vinegar. Season with salt and pepper.
  • 06 Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare (depending on the thickness of the steaks), turning once or twice. During the last minute of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes. Cut the steaks into thin slices and serve warm with the peppers, onions, and toasted bread.
Ingredients
Instructions

  • the Ingredients

    20151023095353 Row Redmeat 62

    Glaze

    • 60 milliliters whole-grain mustard
    • 2 tablespoons dry red wine
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons minced garlic
    • 1 teaspoon minced fresh thyme leaves
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly ground black pepper
     
    • 2 hanger steaks, each about 680 grams, center tendon removed (this will create 2 steak pieces), patted dry
    • 2 yellow onions, cut crosswise into slices about 12 millimeters thick
    • Extra-virgin olive oil
    • Kosher salt
    • 2 large red bell peppers
    • 1 teaspoon balsamic vinegar
    • Freshly ground black pepper
    • 6 slices sourdough bread, each about 12 millimeters thick

  • Instructions

    • 01 In a small bowl whisk the glaze ingredients. Place the steaks in a shallow baking dish and cover with the glaze. Turn the steaks to coat with the glaze, and let stand to marinate for 30 minutes at room temperature.
    • 02 Prepare the grill for direct cooking over medium heat (180° to 230°C).
    • 03 Brush the onion slices on both sides with oil and season with salt.
    • 04 Brush the cooking grates clean. Grill the onions and the bell peppers over direct medium heat,with the lid closed, until the onions are tender and the bell peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes, and the bell peppers will take 10 to 15 minutes. Place the bell peppers in a bowl and cover with plastic wrap to trap the steam. Let stand for about 10 minutes.
    • 05 Remove the bell peppers from the bowl, discard the charred skin, stem, and seeds, and cut lengthwise into 2.5-centimeter strips. Place the peppers and onions on a serving platter and lightly drizzle with oil and the vinegar. Season with salt and pepper.
    • 06 Grill the steaks over direct medium heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare (depending on the thickness of the steaks), turning once or twice. During the last minute of grilling time, toast the bread over direct heat, turning once. Remove from the grill and let the steaks rest for 3 to 5 minutes. Cut the steaks into thin slices and serve warm with the peppers, onions, and toasted bread.

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