Hanger Steak with Brandied Cherries

For the marinade: Combine the soy sauce , soy oil, balsamic vinegar , mirin, black peppercorns, sugar and salt in a blender and blend well. Mix with the garlic, thyme and rosemary.

Pour the marinade over the steaks and refrigerate for at least 6 hours.

For the cherry sauce: Gently saute the shallots in half the butter in a heavy-bottomed pot until soft and translucent. Add the mustard and cook for one minute. Hold the pan away from the flame, add the brandy , and then return to the flame to ignite and flambe the shallots. When the flame dies down, add the cherries with their rehydrating liquid and the veal stock . Bring to a boil and simmer for 10 minutes, and then stir in the remaining butter. Finish with the tarragon and lots of freshly cracked pepper.

Heat a cast-iron skillet over medium-high heat and add some oil. Pat the steaks dry with a paper towel and sprinkle with salt and pepper. Saute until nicely browned all around, about 7 minutes for medium rare. Remove and let rest for at least 2 minutes on a paper towel. Place the steaks on a large plate and ladle the sauce directly on top. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.