In the Kitchen: Grilled Hanger Steak with Shallot Confit

In the Kitchen
main bkg

Today we are joined by Chef Kevin Des Chenes making his Grilled Hanger Steak with Shallot Confit on the grill.

  • 6oz flat iron steaks
  • 8 whole peeled shallots
  • Extra virgin olive oil (EVOO)
  • Cherry tomatoes
  • Fresh baguette, sliced and grilled
  • Salt & pepper

For Shallot Confit:

  1. Place shallots in 2- inch-deep baking pan
  2. Add enough EVOO to pan to cover shallots
  3. Add salt & pepper
  4. Cover with aluminum foil and bake in 275° oven for 2 hours until shallots are soft and golden

For Hanger Steak:

  1. Vigorously season both sides of steak
  2. Place on med/high grill turning twice on each side creating diamond shaped grill marks
  3. Cook to desired temperature
  4. Let meat rest for 3-4 minutes
  5. Slice steak, top with shallot confit
  6. Garnish with cherry tomatoes, grilled baguette and serve!

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