1½ lbs Hanger Steak
12 medium shallots
1 cup beef stock
Salt and pepper as needed
Ingredients for the Marinade
1 Tbsp garlic, chopped
½ cup Round Pond Blood Orange Olive Oil
2 cups prune juice
½ cup Worchester sauce
½ cup soy sauce
1 Tbsp fresh thyme leaves, chopped
For the Hanger Steaks & Marinade
Prepare marinade by combining ingredients in a bowl large enough to accommodate meat. Submerge trimmed steaks in marinade, preferably overnight. Remove meat and pat dry of excess marinade. Season generously with salt and pepper, then grill over an open flame on high heat, approximately 8 minutes per side. Remove and rest covered in a warm spot.
For the Shallots
Peel and core shallots. Toss with a little Spanish Olive Oil, salt and pepper. Cover with foil and roast on the top shelf of your grill, tossing occasionally (or in a 325°F oven uncovered). Moisten with a little beef stock and season to taste.
Slice steaks on the bias, plate and garnish with shallots and sauce.
Recipe by Round Pond Estate Winery Chef Eric Maczko