Serves 4

1 1/2 pounds hanger steak, trimmed
3 red onions, halved and sliced
4 tablespoons Dijon mustard
1 tablespoon sambal
1/4 cup mayo
Pickled jalapenos, for garnish
4 hoagie rolls or ciabatta rolls, toasted
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking
Favorite chips

Season the hanger. In a large cast-iron pan over medium heat coated lightly with oil, sear the hanger and cook until brown on all sides and medium inside, about 10 minutes. When steak is halfway through cooking, add onions to start caramelizing them; season with salt. When steak is done, remove to a cutting board to let rest for five minutes. Continue cooking onions until well caramelized, about five minutes. In a bowl, mix together the Dijon mustard, sambal, and mayo. Slice steak, build sandwich: spread sambal-Dijon mixture on both halves of roll, add onions, pickled jalapenos and sliced steak. Slice sandwich on the bias and serve with your favorite chips.

Wine Notes:

2004 Steele Catfish Vineyard Clear Lake Zinfandel
Deep brown sugar flavor with blackberry and raspberry that mellow out the mineral tannins. Good depth of flavor with a long finish. Pairs well with lamb and other deeply flavored meats. Drink this with the Steak Hoagie and enjoy!

2003 Potel Aviron Morgon Cote Du Py
Concentrated, with lots of cherries, and powerful fruit from the granite soil of Côte du Py. Silky tannins make this wine very smooth. Best served slightly chilled to bring out its flavor. Even though this is a red, it is very light and smooth and pairs nicely with the Spicy Crab Dip.


>>This recipe appears in Episode #509.

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