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Hanger Steak with Blueberry & Balsamic Marinade


October 4, 2017 | View PDF

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Hanger Steak with Blueberry & Balsamic Marinade by Chef Jeremy Taisey.

My inspiration for this recipe is Italian backyard BBQ. Italians are smart with their money and are experts at using different cuts of meat in their everyday meals. I imagine that an Italian family would cook a grilled hanger steak that's been lightly marinated in local fruits and berries and finish the meal with a homemade limoncello lemonade. The steak will boast flavors of blueberry and balsamic along with a smoky flavor. This is my version of an Italian family dinner shared over fresh local foods.


Serves 4


2 pounds hanger steak

1 cup fresh blueberries

1/3 cup olive oil

¼ cup balsamic vinegar

¼ cup blueberry infused beer or a Stout

1 tablespoon honey

1 teaspoon fresh thyme leaves

1 teaspoon lemon juice

Zest from half a lemon

Salt and pepper to taste

• Place all ingredients, except for the steak, in a food processor and blend into a puree. Place the steaks in a large airtight container and pour marinade over the top. Cover tightly and mix well. Refrigerate and marinate for 6-24 hours, turning occasionally. Remove from refrigerator 30 minutes before grilling.

• Heat the barbecue to 400 F and oil surface lightly.

• Place meat on the grill and cook for 2-3 minutes. Rotate 45 degrees and continue cooking for 2-3 minutes. Turn meat and repeat until desired doneness.

• Transfer to a plate. Wrap in aluminum foil and let rest 5 minutes. Slice into medallions and serve. Serve alongside your favorite grilled vegetables.


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