Juicy hanger steak with rich beef flavor before frying on marinated in a mixture of red vinegar, cognac and spices in for several hours, saturated with bright tastes and aromas. Thanks to alcohol and acetic acid, the meat will become very tender and on it will take no more than 10 minutes to grill it, then move the meat away from the heat and let it reach a low degree of frying. It is in this form that you will get the most pleasure from the taste this steak. Serve it by slicing thinly against the fibers, with quick sour cream sauce with chives and horseradish. Share with друзьями: 
Time: 40min Difficulty: Easy Portions: 4
Recipe:
Pickle 0.5 kg. hanger-steak (remove the central tendons) in a mixture of 1 tbsp. red wine vinegar, 1/3 tbsp. cognac, 0.5 tbsp. olive oil, 1 minced shallots, 2 tbsp. l chopped rosemary, 4 chopped cloves of garlic, 2 tbsp. l sugar and black pepper to taste. Leave for 6 hours. Preheat grill to moderate heat on one side. Get the steak out marinade, dry and sprinkle with coarse sea salt and black pepper. Fry in the direct heat of the grill until marks from grids, approximately 4 minutes on each side. Transfer to more cool side of the grill, cover and fry until the meat temperature will not reach 55 ° C for light cooking, about 10 minutes. Let the meat rest for 5 minutes, then chop. cooking sauce, blanch in boiling water 1 bunch chives for 3 minutes, then rinse under cold water to in order to stop cooking and dry. Grind in blender with 1 tbsp. sour cream, 3 tbsp. l horseradish and a pinch of salt. Recipes with similar ingredients: beef, wine vinegar, cognac, shallots, rosemary, sea salt flakes
