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Grilled Hanger Steak
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Serves 2 to 3
Total preparation time: 30 minutes |
INGREDIENTS
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Vegetable oil cooking spray
1
hanger steak trimmed and center vein removed
(equals two 8- to 9-ounce pieces)
Olive oil
Coarse or Kosher salt
Freshly ground black pepper to taste
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2000 Tablas Creek, Esprit de Beaucastel
Drink Now through Dec. 2015
Rating: 92
Market Price: $22.99
Tasting Notes:
The superb 2000 Esprit de Beaucastel (this is the same wine as the 2000 Grand Cuvee reviewed in issue #139 last year) is a blend of 35% Mourvedre, 26% Syrah, 25% Grenache, and 14% Counoise. It reveals complex characteristics of cloves, spice box, cinnamon, and black fruits in a full-bodied, Chateauneuf du Pape-like style. Dense and chewy, with tremendous intensity as well as richness, like the 2002, it should age well for 10-12 years, possibly longer. |
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2001 Garretson Wine Co., Syrah, Syrah Hoage Vineyard The Bulladoir
Drink Now through Dec. 2015
Rating: 93
Market Price: $42.99
Tasting Notes:
My highest rating went to the 2001 Syrah Hoage Vineyard The Bulladoir, a profound offering from an unfamiliar (for me) vineyard source. It boasts great intensity, a saturated purple color, and gorgeous aromas of camphor, blackberries, and cassis. Dense, full-bodied, chewy, and long, with well-integrated acidity and tannin, this accessible Syrah promises to evolve effortlessly for 12+ years. |
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2000 Ojai, Syrah, Thompson Vineyard Special Bottling
Drink Now through Dec. 2018
Rating: 95
Market Price: $74.99
Tasting Notes:
The riveting, inky purple-colored 2000 Thompson Vineyard Special Bottling (200 cases produced) offers up a tremendous bouquet of roasted espresso, melted chocolate, licorice, blackberry liqueur, and a hint of damp earth. This rich, full-bodied, voluptuous wine is massive on the palate, with a mind boggling unctuosity, thickness, and persistence. The essence of Syrah, it can be drunk now or cellared for 12-15+ years. |
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DIRECTIONS
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1. Prepare a charcoal or gas grill. Lightly spray the
grill rack with vegetable oil cooking spray. The coals
should be moderately hot to hot.
2. Brush the steak with olive oil and sprinkle on both
sides with salt and pepper. Gently press the salt and
pepper into the meat.
3. Sear the meat for about 1 minute on each side and
then grill for 12 to 15 minutes, depending on the thickness
of the steak. If the thin end of steak cooks before
the fatter end is done, position the steak so that the
thin end is on the edge of the grill. Turn the steak
frequently during grilling. Let it rest for about 5
minutes before slicing.
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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