Wood-Grilled Hanger Steak

Grilled hanger with twice fried potatoes, mustard caramelized shallots, and beef jus.

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Tyson Fresh Meats Foodservice.



Pork Loin

INGREDIENTS

METHOD

  1. Clean up the hanger steak removing any hard fat and connective tissue. I like portioning into 4 steaks.
  2. Season and grill until desired temperature.

Mustard Caramelized Shallots

INGREDIENTS

  • Shallots
  • Dijon mustard
  • Beef stock
  • Butter

METHOD

  1. Slice shallots and sear in a sauté pan with some Dijon mustard until browned.
  2. Add in beef stock and cook til tender.
  3. Add a nob of butter to finish.

Fries

METHOD

  1. Cut fries. Pat dry.
  2. Blanch (fry) at 325 F for 5 minutes and then again at 400 F until crispy.