Balsamic Hanger Steak
4 6 ounce hanger steaks
1 cup balsamic vinegar
1 tsp Worcestershire sauce
1/3 cup brown sugar
2 tablespoons extra virgin olive oil
1 tablespoon fresh herb blend (thyme, Rosemary, parsley)
1 large leek, thinly sliced
Salt and pepper to taste
Combine balsamic vinegar, Worcestershire sauce, brown sugar and salt. Mix until the sugar is dissolved. Place hanger steaks in a large platter. Pour marinade over steaks, and turn to coat. Marinade hanger steaks for 3 to 4 hours in the refrigerator
Preheat grill. Remove steaks from marinade and reduce marinade to a thick glaze. Fry the leeks to a crisp and drain on a paper towel. Rub the steak with olive oil and coat with the herb blend. Season with salt and pepper.
Place on hot grill over a high heat. Grill for about 5 minutes per side brushing with thickened balsamic vinegar glaze. Grill until done, remove from grill and serve. Hanger steaks are best if they are on the rare side. Don't over cook.
Transfer the steak to a cutting board and let stand for 15 minutes.
Thickly slice the steak across the grain and arrange on plates. Spoon the reduced balsamic glaze on top and sprinkle with leek crisp and serve.