Vine Grilled Hanger

Serves 6 Prep Time: 1 hour Total Time: 7 hours Wine Pairings: Cabernet Sauvignon, Merlot, Pinot Noir.

If you have yet to grill over grapevines, then you are missing out on the best smoking medium to be paired with wine. If grapevines aren’t handy, Winery Chef Dominic Orsini recommends thin oak branches, cherrywood or maple wood—all which have similar soft aromas and finesse. Ingredients

3 pounds hanger or ½ cup herb-Dijon marinade Extra-virgin olive oil 3 cups chicken broth Fine sea salt 1 cup cornmeal 2 cups canola oil 1 cup rice flour 4 ounces mixed baby lettuces 2 tablespoons extra virgin olive oil 1 tablespoon aged balsamic vinegar ½ cup Parmigiano-Reggiano shavings Fine sea salt Black pepper 1 cup verde

Directions

1. Place the steak in a baking dish, pour the marinade over and turn to coat. Refrigerate for at least 3 hours or overnight. 2. Generously oil the bottom and sides of an 8-inch square baking dish. 3. Bring the chicken broth to a boil in a medium saucepan. Add 1 teaspoon salt, then slowly sprinkle in the cornmeal, whisking constantly. Continue to whisk until the liquid returns to a simmer. Remove the polenta from the heat and pour into the baking dish, spreading evenly with a rubber spatula. Refrigerate until chilled and firm, about 3 hours. 4. Heat the canola oil in a deep-sided sauté pan to 375F. Invert the polenta onto a cutting board, using a rubber spatula to loosen the edges if they stick. Cut the polenta into 3 ½ by 3 ½ in fries. 5. In batches, coat the fries in rice flour, then fry until golden brown. Drain on a wire rack and season with salt. 6. Toss the greens with the cheese, oil, and vinegar and season with salt and pepper. 7. Prepare the grill for direct cooking over medium heat.

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8. Grill the steak to your desired , 8 to 10 minutes for medium-rare. 9. Let rest for 10 minutes, then cut across the grain in thick slices. 10. Arrange the steak, polenta fries, and salad on serving plates and serve with the salsa.

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