Hanger steak, sometimes referred to as "butcher's steak" or "bistro steak," is prized for its rich, beefy flavor. It's similar in texture and taste to flank steak and, like flank steak, is best grilled medium-rare to avoid toughness. We love this beautiful asparagus and steak salad recipe from our friends at Jordan Winery, especially when paired with their Alexander Valley Cabernet Sauvignon, an elegant red with notes of fresh herbs, red currant, chocolate and vanilla, soft tannins and a finish that lingers pleasantly on the palate. Turn on the grill, decant your wine, and get ready for a tasty salad that's hearty enough to serve as the main meal. This is what summer is about. Enjoy!
Note: if white asparagus is unavailable, simply use all green asparagus.
6 hanger steaks (5-6 ounces each)
3 tablespoon Jordan Extra Virgin Olive Oil
1 pound white asparagus, carefully peeled
1 pound green asparagus, carefully peeled
For the vinaigrette:
1/4 cup Champagne vinegar
2 teaspoon Dijon mustard
1 shallot, minced
1/4 cup hazelnut oil
1/2 cup Jordan Extra Virgin Olive Oil
Sea salt and freshly ground pepper to taste
Season steaks and allow them to come to room temperature at least two hours prior to grilling. Preheat the grill to medium high heat.
Bring three quarts of salted water to a boil. Blanch the white asparagus for 6-8 minutes or until a spear is easily pierced. Remove to an ice bath. Blanch the green asparagus for 3-4 minutes, then remove to an ice bath. When all are chilled through and color is set, hold on paper towels until serving.
Pat steaks dry and coat with the olive oil. Grill until an instant-read thermometer reads 125° F (3-4 minutes per side). Allow to rest for 3 minutes.
While steak is resting, season asparagus and toss in vinaigrette. Arrange asparagus on the plate and finish with the steak sliced across the grain.
Variations at the winery include both grilled and raw wild asparagus.