Grilled hanger steak with Éphémère Blueberry and balsamic vinegar marinade





Hanger steak

• 1 cup blueberries

• 1/3 cup olive oil

• ¼ cup balsamic vinegar

• ¼ cup Éphémère Blueberry

• 1 tbsp honey

• 1 tbsp fresh thyme leaves

• 1 tbsp lemon juice

• Zest from half a lemon

• 2 lbs hanger steak

• Salt and ground pepper

A participation of

Samuel Joubert



• Place all ingredients, except for the meat, in a food processor and reduce to a purée.

• Place the steaks in a large airtight container and pour marinade on top.

• Cover, mix well and refrigerate for 6 to 24 hours, stirring occasionally. Remove from refrigerator 30 minutes before grilling.

• Heat the barbecue to 200°C (400°F) (or a cast iron grill pan at medium-high heat) and oil surface lightly.

• Place meat on grill and cook for 2-3 minutes.

• Rotate 45° and continue cooking for 2-3 minutes.

• Turn meat and repeat.  Cook 2-3 minutes, rotate 45° and continue cooking for 2-3 minutes.

• Meat will be rare. Continue cooking until desired doneness.

• Transfer to a plate.

• Wrap in aluminum foil and let stand 5 minutes.

• Slice into medallions and sprinkle with fleur de sel.

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