New Orleans Grill
At the Windsor Court Hotel
300 Gravier St.
New Orleans, LA 70130
(504) 522-1992


Grilled Marinated Hanger Steak
Chef Jonathan Wright of New Orleans Grill at the Windsor Court Hotel-New Orleans, LA
Adapted by

Yield: 6 Servings


  • 2 cups red wine
  • 1/3 cup balsamic vinegar
  • 1/3 cup ruby port
  • 3 pounds hanger steak
  • 1/3 cup carrots, peeled and diced -inch thick
  • 1/3 cup onions, peeled and diced -inch thick
  • 1/3 cup celery, peeled and diced -inch thick
  • 1/3 cup leeks, peeled and diced -inch thick
  • 6 bay leaves
  • 12 juniper berries, crushed
  • 1 teaspoon thyme
  • 2 Tablespoons garlic, peeled and crushed
  • 1 teaspoon course, crushed black peppercorns
  • 8 ounces veal stock or demi-glace
  • 1/3 cup button mushrooms, sliced
  • 3 ounces smoked bacon
  • Butter

Combine red wine, balsamic vinegar and port in a saucepan and heat on medium until boiled down to half original volume. Cool to room temperature.

Trim steaks by removing fat and cartilage down center of cut. Place steaks in plastic or stainless container. Add cooled marinating liquid, as well as chopped vegetables, bay leaves, juniper berries and herbs. Cover and marinate refrigerated for 24 hours.

Remove steaks and dry on a cloth; drain vegetables. Transfer marinade to sauté pan and begin to reduce, yielding half of original amount of liquid.

In a medium-sized pan, sauté vegetables until lightly caramelized. Add veal stock or demi glace and wine marinade reduction to pan with button mushrooms and bacon. Reduce again slowly by one-third; pass through cheesecloth or fine sieve and season to taste.

Oil surface of grill and heat to sizzling. Lightly season hanger steaks and place on grill, turning after a few minutes. Cook to preferred doneness (approximately 6 minutes). Add a small pat of butter to each steak upon removing from heat, and pour reduction over steaks.



   Published: June 2005