Directions
Marinate a 1-pound hanger steak (center sinew removed) in a mix of 1 cup red wine vinegar, 1/3 cup cognac, 1/2 cup olive oil, 1 minced shallot, 2 tablespoons chopped rosemary, 4 chopped garlic cloves, 2 tablespoons sugar, and pepper to taste for up to 6 hours. Preheat a grill to medium-high on one side. Remove the steak from the marinade; pat dry and season with coarse sea salt and pepper. Sear over direct heat until marked, about 4 minutes per side. Transfer to the cooler side; cover and cook until the meat reaches 130 for medium-rare, about 10 minutes. Let rest 5 minutes before slicing. To make the sauce, blanch 1 bunch chives in simmering water for 3 minutes, then rinse under cold water and squeeze dry. Puree with 1 cup sour cream, 3 tablespoons horseradish and a pinch of salt.
Photograph by Tina Rupp

Photo: Steak with Horseradish-Chive Sauce Recipe

















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By lglebus
Greensboro, NC
on September 01, 2011
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Easy, Delicious, Follow the instructions and you'll be amazed!
By fsukk_11450956
Nassau, Bahamas
on August 29, 2011
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I didn't make the meat marinade, but I did enjoy the horseradish-chive sauce. I added a little dijon mustard for a little more tang. Also added fresh chives on top.
By OctoberBride
Trumbull, CT
on July 09, 2011
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This was a disaster. I don't know how people can rate this with more than one star. The person who said the proportions of the marinade are wrong, is correct. There is way too much red wine vinegar. It is the only ingredient you can taste. I really thought the cognac, rosemary, and shallot flavors would come through, but the vinegar overpowers. It was unanimous. All four adults at my table said "way too much vinegar". The horseradish sauce was mediocre at best. This was a very disappointing recipe.
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