Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe Napa Valley Cabernet
Ingredients:
1 lb. hanger steak, trimmed
3 tablespoons olive oil
1 clove garlic, minced
1/2 tablespoon fresh thyme, minced
1/2 tablespoon fresh oregano, minced
Salt & freshly ground pepper
3 large shallots
Directions:
Hanger steak is so named because it is part of the diaphragm muscle that hangs between the loin and the ribs. Like a skirt steak, hanger steak is a grainy, fatty cut that is perfect for grilling or broiling. Hanger steak is nicknamed the “butcher’s tenderloin” because traditionally butchers kept this full-flavored, odd-shaped meat for themselves. Hanger steak is also known as onglet, butcher’s steak and hanging tender.
Rub the steak with 2 tablespoons of olive oil and coat with the garlic, thyme, and oregano. Season with salt and pepper. In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium-rare. Transfer the steak to a cutting board and let stand 5 minutes.
Add the shallots to the skillet and cook until softened and browned, about 3 minutes. Thickly slice the steak across the grain and arrange on plates. Spoon the sauteed shallots on top of the steak and serve.
Serves 2
