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Grilled Hanger Steak with Marionberry Glaze

Featured by Knudsen Vineyards in the Pinot Noir Wine Club.
Grilled Hanger Steak with Marionberry Glaze


This wonderful Hanger Steak recipe pairs perfectly with Knudsen Vinyards Pinot Noir from Gold Medal Wine Club.

Yield: 4
Prep Time: 35 Minutes
Cook Time: 10 Minutes


• 1 pound beef Hanger Steak, trimmed
• 1/2 tablespoon extra virgin olive oil
• 1/2 tablespoon SPG Rub
• 1/2 tablespoon extra virgin olive oil
• 2 tablespoons diced shallots
• 1 clove garlic, finely diced
• 1/2 cup pinot noir wine (or other dry red wine)
• 1/4 cup marionberry jam (or blackberry jam)
• 1 tablespoon balsamic vinegar
• 1/2 tablespoon dijon mustard
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butt


Grilled Hanger Steak:
1. Prepare grill for direct or one zone cooking with lump charcoal, targeting 500 – 550 °F over direct heat. (See Glaze note below).

2. Coat the hanger steak in olive oil and then generously season the steak with the dry rub.

3. Place the steak over direct heat and grill for 5-6 minutes or until a nice crust forms on the outside. Flip the steak and continue grilling until the internal temperature of the steak reaches between 130 -135 °F in the thickest part of the steak (this should take about another 4 – 6 minutes depending on the thickness of the steak).

4. Remove the steak when it reaches 130 – 135°F and let rest for 10 minutes. Carry over cooking will allow the internal temperature to reach 145 ° F for medium rare steak. If the steak is taking longer, move the steak to a cooler area of the grill to get to the proper finishing temperature. This avoids burning the outside of the steak.

5. Slice against the grain, which will be at a slight bias on a hanger steak. Just before serving, drizzle with the Pinot Noir and Marionberry Reduction Glaze, and serve with your favorite side dish.

Pinot Noir and Marrionberry Reduction Glaze:
1. In a small sauce pan over medium heat, add olive oil and shallots. Sauté until soft but not browned, about 5 minutes. Add garlic and continue to stir for another 1 minute.

2. Add wine, jam, balsamic vinegar, mustard, and salt. Stir to combine and increase heat to bring to a simmer. Continue to simmer for 15-20 minutes with the heat just enough to maintain simmer (not boil) to reduce by half. See notes below regarding consistency.

3. After reduced, remove from heat, and strain the sauce to remove solids. Add butter to the sauce and stir to incorporate.

4. Pour over the sliced steak.

Note on glaze:
As the sauce reduces it may seem “thin”. After the sauce is removed from heat, and the butter melts, the sauce will start to thicken to more like a syrup texture. It is best to prepare the sauce first while the grill comes to temperature so that the sauce has time to thicken.

Recipe complements of Knudsen Vineyards

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