Grilled Hanger Steak with a Maple-Beer | Maple from Canada
They call it the “butcher’s cut” because your butcher knows how flavourful it is. Chef Arnaud Marchand walks you through grilling it with veggies and preparing
Ingredients
- 200 g (2 cups) gray shallots, thinly sliced
- 30 ml (2 tbsp) canola oil
- 30 ml (2 tbsp) maple syrup (preferably dark syrup for its robust flavour)
- 125 ml (1/2 cup) dark beer
- 250 ml (1 cup) veal stock, store-bought
- Salt and pepper to taste
- 12 baby potatoes
- 1 bunch asparagus
- 2 green zucchini, cut into 1.25 cm (1/2 in) slices
- 60 ml (4 tbsp) canola oil
- Salt and pepper
- 4 hanger (or flank) steaks, 170 g (6 oz) each
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