Grilled Hanger Steak

Serves 2 to 3
Total preparation time: 30 minutes

INGREDIENTS

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

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.

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.

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.

2000 Ojai, Syrah, Thompson Vineyard Special Bottling

2001 Garretson Wine Co., Syrah, Syrah Hoage Vineyard The Bulladoir

2000 Tablas Creek, Esprit de Beaucastel

DIRECTIONS

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.