Steak. I appear to make a lot of it. I just want you guys to know that I don’t really eat it all the time. Once a week generally, maybe twice MAYBE, but that’s it. It just appears in my feed often because I can’t seem to get past it when I visit the butcher shop! I need blinders, don’t I? I also often buy the cheaper cuts so it is cost effective! Now that the illusion of my all steak diet is out of the way, you need to get yourself into some of this Red Wine Chocolate Sauce. So good!
This recipe uses spiralized carrots, or carrot “noodles” as a base. You don’t have to. You can opt to roast some smaller carrots whole, or roast some carrot slices. It all works out the same in the end and is going to taste just as good (actually the roasted carrots may taste better!).
I know that fryer peppers are hard to come by for most people so I suggest substituting in the small sweet peppers or even whole red/green bell peppers. You can always slice them into strips after roasting for plating the dish. Again, it’s going to taste great.
I grill the asparagus in this dish because I love grilled asparagus and the BBQ is already on for the steak. Why not right? If you prefer to boil them or do them in the oven, or in a foil packet with a bit of clarified butter, have at it. I can’t/will not/don’t want to stop you from doing what you want to do here. Don’t ever be afraid to experiment. That’s how we learn. If you make a mistake, don’t get upset, just try again and learn from that experience. It’s how we become better cooks. I have made more mistakes than I can possibly count and still make all kinds of mistakes to this day. It happens, it’s cooking, push past it. Unless it’s completely mutilated, people are going to eat it, and you’ll be that much better for next time.
When selecting chocolate for the red wine sauce, I use 70% vegan chocolate. Again, use what is available to you. Not everyone has this at their local grocery. Just make sure it fits into the diet you are comfortable with. Also keep in mind that the regular chocolate will be sweeter than a 70% or 80%, so use less of it. Lastly, don’t eat the rest of the chocolate bar that you just opened for this recipe. Save some for dessert!
When it comes to the steak, use your cut of choice. I like to use the cheaper cuts that I get form my local butcher. I know they are good so I never question it when buying. If you are unsure of a certain cut, ask the butcher questions about how to prepare it, or simply buy a cut you are familiar with. Either way, you are going to win here. It’s steak.
Grill the Steak to your desired temp. I always aim for rare to med-rare depending on the cut. That is MY preference. If you like it well, do it well. If you like it blue, then just slice it from the package and put it on top. Kidding, that is called carpaccio and is not blue. Blue actually has a sear on it. Anyway, do what you like to do!
Now let’s get to making that chocolate sauce before you finish the entire bar off. I know you’ve been snacking on it as you have been reading this! I know because I was snacking on some as I was writing this. It’s a weakness. Sorry. Don’t forget to like, comment, share, and tag me if you do. Looking forward to seeing some of your results.
Paleo Hanger Steak with Red Wine Sauce over Seared Asparagus and Sauteed Carrot Noodles
- 1lb – 1.5lb hanger steak (or steak of your preference)
- 1 bunch of asparagus (roughly 200g)
- 200g (2 cups) carrot noodles
- 150-200g small fryer peppers
- 1 tsp salt
- 1 tsp pepper
- 1.5 tbsp tarragon to garnish
Red Wine Sauce
- 1 cup beef Broth
- 1/2 cup red wine
- 3 sprigs oregano
- 4 sprigs thyme
- 1 sprig of Rosemary
- 1 tbsp chopped chives
- 2 cloves garlic crushed
- Salt to taste
- 1 square of dark chocolate (70%)
- Remove the steak from its packaging and rinse/pat dry with paper towel if it is excessively ‘bloody’.
- Sprinkle all side of the steak with salt and pepper. Don’t be shy. You can hit it hard.
- Spiralize the carrots on a spiralizer or grater of your choice. You can leave them whole if they are smaller or cut into 1/4” slices on the bias if you don’t have a spiralizer.
- Wash the fryer peppers, pat dry, then sprinkle with olive oil. You can substitute strips of red or green pepper if you don’t have the fryer peppers.
- Rinse, dry and oil the asparagus as you did above with the peppers.
- Add the beef broth, red wine, oregano, thyme, rosemary, chopped chives, garlic, and salt to a small saucepan and bring to a boil. Then reduce the heat and simmer.
- You want to reduce the broth by almost half. This will take 15-20 mins.
- Chop the tarragon.
- Heat the BBQ.
- Roast the peppers on the BBQ until the soften and start to brown.
- Cook the Steak to your desired internal temp (I do med-rare)
- Heat a skillet on med-high heat.
- Add 1 tbsp olive oil.
- When oil is hot, sauté the carrot noodles until soft (about 5 mins with stirring).
- Remove the carrots and set aside.
- When the steak is done, allow it to rest for 8-10 mins.
- While the steak is resting, grill the asparagus.
- The Red Wine sauce should be reduced enough at this point. Remove it from the heat and stir in the chocolate.
- Plate the carrot noodles, asparagus, and peppers.
- Slice the steak on the bias and lay slices over the vegetables.
- Drizzle the red wine and chocolate sauce over top.
- arnish with the fresh chopped tarragon.
- Lightly slap your hand for stealing a piece of the steak. I know you did!
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