Paleo Hanger Steak with Red Wine Sauce over Seared Asparagus and Sauteed Carrot Noodles

Hanger Steak, Red Wine Sauce, Asparagus, Carrot Noodles, Fryer Peppers



Red Wine Sauce


  1. Remove the steak from its packaging and rinse/pat dry with paper towel if it is excessively ‘bloody’.
  2. Sprinkle all side of the steak with salt and pepper. Don’t be shy. You can hit it hard.
  3. 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.
  4. 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.
  5. Rinse, dry and oil the asparagus as you did above with the peppers.
  6. 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.
  7. You want to reduce the broth by almost half. This will take 15-20 mins.
  8. Chop the tarragon.
  9. Heat the BBQ.
  10. Roast the peppers on the BBQ until the soften and start to brown.
  11. Cook the Steak to your desired internal temp (I do med-rare)
  12. Heat a skillet on med-high heat.
  13. Add 1 tbsp olive oil.
  14. When oil is hot, sauté the carrot noodles until soft (about 5 mins with stirring).
  15. Remove the carrots and set aside.
  16. When the steak is done, allow it to rest for 8-10 mins.
  17. While the steak is resting, grill the asparagus.
  18. The Red Wine sauce should be reduced enough at this point. Remove it from the heat and stir in the chocolate.
  19. Plate the carrot noodles, asparagus, and peppers.
  20. Slice the steak on the bias and lay slices over the vegetables.
  21. Drizzle the red wine and chocolate sauce over top.
  22. arnish with the fresh chopped tarragon.
  23. Lightly slap your hand for stealing a piece of the steak. I know you did!