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Marinated Grilled Hanger Steak With Soft Corn Polenta

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Makes: 6 servings adjust



  • 2 12 pounds Hanger Steak

Step 1

Preheat the grill. Trim the excess fat off the steak and sinew. Reserve in the refrigerator.


  • 1 12 Shallots, minced
  • 1 12 cloves Garlic, minced
  • 14 bunch Fresh Sage
  • 14 bunch Fresh Basil
  • 14 bunch Fresh Thyme

Step 2

Heat 2 Tablespoons oil in a skillet over medium heat. Add the shallots and garlic and cook until shallots are translucent. Add the herbs and cook for 1 minute.


  • 14 cup Balsamic Vinegar
  • 4 cups Chicken Stock
  • 12 cup Olive Oil

Step 3

Place in a blender and puree together with the balsamic vinegar. Slowly add the remaining 1/2 cup oil to emulsify. Cool slightly and pour over the meat. Let marinate for at least 20 minutes (or overnight).

Step 4

Remove the steak from the marinade and season with salt and pepper. Grill the steak, turning once, to an internal temperature of 145¯F for medium rare, about 15 minutes. Let the meat rest at least 10 minutes before slicing.


  • 1 cup instant polenta
  • 1 tablespoon Mascarpone

Step 5

In a deep saucepot, bring the stock to a boil. Add the polenta (corn meal) and whisk vigorously until incorporated. Cook on low for about 7 minutes. Gently blend in the cheese and season with salt and pepper.

Step 6

To serve, mound the polenta in the center of each plate and top with steak slices, fanned out.
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