Return to Project Fire


For the shallot and green peppercorn sauce:

    • 2 tablespoons unsalted butter
    • 2 shallots, peeled and finely chopped
    • 1 cup heavy cream
    • 3 tablespoons grainy Meaux-style mustard or Dijon mustard
    • 2 teaspoons coarsely ground green peppercorns
    • Coarse sea salt

For the steaks:

    • 2 pounds hanger steak
    • 1/3 cup Dijon mustard, or more as needed
    • Coarse salt and freshly ground black pepper
    • 2 tablespoons minced fresh chives (optional)

1. Melt the butter in a small saucepan on your grill’s side burner or on the stove. Add the shallots and caramelize
over medium heat (cook until soft and browned), 5 to 8 minutes, stirring often. Reduce the heat as needed so the
shallots soften and brown without burning. Whisk in the cream and boil until reduced by half. Whisk in the mustard
and peppercorns, and add salt to taste: the sauce should be highly seasoned. Keep the sauce warm. It can be
made up to several hours ahead and rewarmed over low heat.

2. Brush the hanger steaks on all sides with the Dijon mustard, then season generously with salt and pepper.
Set up your Fire Magic grill for direct grilling and preheat to high. Brush or scrape and oil the grill grate.

3. Arrange the hanger steaks on the diagonal on the grill grate. Grill until sizzling and browned on the outside and
cook to taste, about 2 minutes for rare (120 degrees); 3 minutes per side for medium-rare (130 degrees).
Give each steak a quarter turn after 1 minute to lay on a crosshatch of grill marks, if desired. Use an instant-read
thermometer inserted through the side of the steak to check for doneness.

4. Transfer the steaks to a cutting board and let rest for 2 minutes. Meanwhile, reheat the green peppercorn sauce.
Cut the hanger steak on the diagonal into 1/2 inch slices and transfer to a platter or plates.
Pour the sauce on top; sprinkle with chives