Coconut-marinated Grilled Hangar Steak Brochettes w/ Onion Confit
(Serves 4 or more)
1 lb Hangar steak, cut rosswise into 2-inch pieces
Magic Marinade (see below)
Onion confit (see below)
The amount of marinade below will easily cover twice the amount
specified above so buy more steak if desired or freeze the extra
marinade. The onion confit will also make extra;
it freezes well too.
- Let the steak pieces sit in the marinade for 12 to 48 hours.
- Light your grill.
- Remove meat from marinade but don't scrape off the excess,
- and slide onto metal skewers. Grill over medium-high heat,
- searing each side, then turn down heat.
- Save extra marinade in the freezer and reuse.
- Serve with warm or room temperature onion confit on the side.
- Can be garnished with chopped parsley for color.
Magic Coconut Marinade:
2 cups coconut milk (canned)
1 cup tamarind concentrate
1/3 cup soy sauce
4 sliced garlic cloves
Mix ingredients. Save extra marinade in the freezer.
This marinade is delicious with just about anything.
3 onions -red, yellow, or white- thinly sliced.
4 shallots, thinly sliced
6 Tbsp olive oil
pinch of sugar
1/4 - 1/2 cup red wine
1/4 cup red wine vinegar mixed with some balsamic vinegar
1 Tbsp thyme leaves
salt and pepper to taste
Sauté the shallots and onions in the oil unitl soft.
Add the sugar, then the wine and vinegar. Cook on low heat
until the liquid is completely gone and the veggies are fully carmelized,
abot 30 minutes or more. If the liquid disappears before the cooking is done,
add more wine. Stir in the thyme and season with salt and pepper
after removing from heat. Confit can be stored in the fridge for a couple of weeks
or frozen in batches.