Grilled Hanger Steak and Twice Baked Potatoes • St. Francis Winery & Vineyards

Ingredients

• Pair with Cabernet Sauvignon
• In a bowl large enough for all the hanger steaks, combine the balsamic vinegar, soy sauce, thyme, garlic, and olive oil. Whisk to emulsify.
• Place steaks in bowl, toss well to coat and place in refrigerator while you prepare the twice baked potatoes.
• Remove potatoes from grill. Place in 9×11 inch oven safe pan with ¼ inch of water on the bottom. Cover with aluminum foil and bake in oven for a ½ hour. Let cool.
• Cut potatoes in half, scoop out the inside. Mash the potatoes in a large bowl. Heat cream and bu er together and add to potatoes.
• Add crème fraîche, cheddar cheese, one tablespoon of parmesan, half of the chives and marjoram. Add salt and pepper to taste.
• Place potato mixture in pastry bag and pipe into potato skins. Sprinkle potatoes with remaining parmesan. Bake in a 350°F oven for 20 minutes. Garnish with the reserved chives.
• Turn grill to high, remove steaks from marinade and season with salt and black pepper. Place steaks on grill for 3 minutes.
• Turn a quarter turn, cook for 3 minutes and then turn over. Repeat on other side. Medium rare should take about 12-15 minutes. Let rest for 5 minutes before slicing and serving.