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ALL RECIPES

Grilled Hanger Steak and Twice Baked Potatoes

  • Pair with Cabernet Sauvignon
Primary Ingredients

3 German butterball potatoes (large size) 

2 cups applewood smoking chips   soaked in water for ½ hour • 1 tablespoon canola oil 

3 tablespoons cream 

3 tablespoons crème fraîche

2 tablespoons butter 

1 bunch of chives, chopped, divided

¼ cup aged white cheddar cheese, shredded 

2 tablespoons parmesan, grated  finely, divided 

1 teaspoon fresh marjoram, finely chopped 

Salt and pepper to taste 

6 8oz hanger steaks  

1 teaspoon balsamic vinegar

½ teaspoon soy sauce 

4 sprigs thyme 

3 cloves garlic, crushed 

1 tablespoon extra virgin olive oil

Primary Technique
  1. In a bowl large enough for all the hanger steaks, combine the balsamic vinegar, soy sauce,  thyme, garlic, and olive oil. Whisk to emulsify.
  2. Place steaks in bowl, toss well to coat and  place in refrigerator while you prepare the twice baked potatoes.  
  3. Toss whole potatoes with canola and 1 tablespoon of kosher salt. Drain the wood chips  and place in the smoking chamber of grill, light only the burner needed for smoking and  place potatoes on rack o  to the side of the direct heat for a ½ hour.
  4. 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. 
  5. 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.
  6. Add crème fraîche, cheddar cheese, one  tablespoon of parmesan, half of the chives and marjoram. Add salt and pepper to taste.  
  7. 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. 
  8. Turn grill to high, remove steaks from marinade and season with salt and black pepper.  Place steaks on grill for 3 minutes.
  9. 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.
plated steak
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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