To match Bordeaux's most affordable wines, Marcia Kiesel opted to create this dish with inexpensive but well-marbled hanger steak.

Marcia Kiesel
Recipe by Food & Wine October 2012

Gallery

Lucas Allen

Recipe Summary

active:
30 mins
total:
50 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

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  • In a large skillet, heat the 3 tablespoons of olive oil. Add the leeks and season with salt. Cover and cook over moderately low heat, stirring occasionally, until tender, 10 minutes.

  • Light a grill or heat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred outside and medium-rare within, 5 to 6 minutes per side. Transfer the steaks to a carving board and let rest for 5 minutes. Slice the steaks across the grain and spread the butter all over the meat, letting it melt in. Serve with the leeks.

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