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Grilled steak with horseradish and chive saucetopcook.tomathouse.comPreparation:Marinate 1 pound hanger steak (remove center tendon) in a mixture of 1 cup red wine vinegar, 1/3 cup Cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons minced rosemary, 4 minced garlic cloves, 2 tablespoons sugar, and black pepper to taste. Let sit for 6 hours. Preheat grill to medium-high heat on one side. Remove steak from marinade, pat dry, and season with coarse sea salt and black pepper. Grill over direct heat until grill marks appear, about 4 minutes per side. Transfer to the cooler side of the grill, cover, and grill until internal temperature reaches 130°F (55°C) for medium-rare, about 10 minutes. Let the meat rest for 5 minutes, then slice.To prepare the sauceBlanch 1 bunch of chives in boiling water for 3 minutes, then rinse under cold water to stop the cooking and pat dry. Blend in a blender with 1 cup sour cream, 3 tablespoons horseradish, and a pinch of salt. Ingredients: |