Ingredients
- 4 tablespoons garlic infused olive oil, divided
- 2 1/2 pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
- Kosher salt and freshly cracked black pepper
- 2 shallots, thinly sliced
- 1/3 cup pomegranate juice
- 1 cup cherry preserves
Directions
Heat a grill pan or outdoor grill to medium.
Drizzle 2 tablespoons of oil over steaks and season all sides with salt and pepper, to taste. Put on a hot grill pan or outdoor grill. Allow the meat to cook for about 3 minutes on the first side without moving. Turn, and cook until preferred doneness is reached, another 5 minutes (just a bit more for larger cuts). Remove the steaks from the grill to a cutting board and allow to rest 5 to 7 minutes.
Meanwhile, make the sauce. In a medium saucepan over high heat, add the shallots and remaining 2 tablespoons of olive oil. Season with salt and pepper and cook until golden. Deglaze the pan with pomegranate juice, scraping up the brown bits, then stir in the cherry preserves. Bring to a boil, then reduce the heat to a simmer and cook until thick. Taste and adjust seasoning, if necessary.
Thinly slice the steak against the grain and arrange on serving plates. Serve with the cherry sauce.
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By jamierenai
West Linn Oregon
on October 24, 2011
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This was a fabulous recipe...we made it again when we had friends over and we looked like pro's!!! We did it with the goat cheese salad and it went great together.
By nikkirn25
on October 20, 2011
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I recently made this recipe with outside skirt steak and it was amazing. I didn't have pom juice so I used cranberry, and the sauce was a perfect blend with the flavor of the shallots. I am actually using this recipe again tonight! My husband said that this recipe is much tastier than many chic resturaunts have on the menu. Please try this recipe, you will not be sorry!
By TigerGirlChef
Baton Rouge, LA
on October 04, 2011
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OMG so good and easy. You can't go wrong! The store I went to didn't have preserves so I used black cherry fruit spread instead and it still came out good. I will try the preserves next time. Maybe add a little red wine too.
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