Food & Wine Pairing

Hanger Steak & Beet Salad

hanger steak and beets

Serves: 4

Ingredients

Hanger Steak:
  • 2 Hanger Steaks
  • Salt (to taste)
  • Pepper (to taste)
Beet Salad:
  • 6 Medium beets (1 1/2 - 2 lbs)
  • 1/2 Fennel bulb - finely shaved on mandoline or knife (reserve 1-2 Tbsp fennel fronds)
  • 1/2 cup Hazelnuts - toasted and chopped
  • 1/2 cup Blue cheese - crumbled
  • 2 cups Pea shoots for garnish

Preparation

Hanger Steak:

Salt and pepper steak and let sit at room temperature for at least 1 hour before grilling.

For gas grill, start all burners on medium-high until hot, then turn down one or two burners to create a hot zone and cooler zone. Grill steak on hottest part rotating on each side about 2-4 minutes per side to sear. Move steaks to cooler area and continue cooking to desired doneness 8-12 minutes for medium rare, turning occasionally. Let rest 5 minutes before slicing and serving.

Beet Salad

Preheat oven to 400 degrees

Wash beets and put in roasting dish salt and pepper and rub olive oil on each beet and cover with foil, transfer to oven and cook for 35-45 minutes until cooked and you can pierce with knife. When done remove from oven, set in another dish to cool, then peal and chunk. Toss with 1-2 Tbsp raspberry dressing and fennel fronds.

Divide beets among 4 bowls, sprinkle each bowl with nuts and cheese. Toss pea shoots with a drizzle of olive oil and salt and pepper and garnish the top of each salad. Serve immediately.


Pairing Recommendations - Cab

Pairing Recommendation

2015 Duckhorn Vineyards Napa Valley Cabernet Sauvignon Image
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$78.00
/ 750 ml
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$936.00
/ Case of 12