Grilled hanger steaks with shallot, maple and brown beer sauce, and grilled vegetables

Sauce

• 2 cups minced shallots
• 2 Tbsp canola oil
• 2 Tbsp maple syrup (preferably dark for its robust taste)
• 1/2 cup dark beer, such as a stout or porter
• 1 cup storebought veal or beef stock
• salt and pepper

Grilled Vegetables

• 12 small potatoes (round or fingerling)
• 1 bunch asparagus
• 2 zucchini, cut into 1/2 inch slices
• 4 Tbsp canola oil
• salt and pepper

steaks

• 2 Tbsp canola oil
• salt and pepper to taste
• 4 hanger steaks (or flank steaks) of 6 oz each

sauce

1. In a saucepan over medium heat, brown the shallots in the canola oil for about 10 minutes to caramelize them well. Add the maple syrup and reduce for 5 to 10 minutes, until the syrup thickens.
2. Deglaze with the beer, reduce until dry, then add the veal stock. Simmer until syrupy, then add salt and pepper.

Grilled vegetables

1. Heat the barbecue to medium heat (about 350°F).
2. Place the potatoes in a saucepan and cover with cold salted water, then bring to a simmer and cook for about 10 minutes, until tender, testing with a knife. Keep the skin on and cut them in half.
3. Cut off about 2 inches of the bottom of each asparagus. (remove more, or peel as needed depending on thickness of the stalks)
4. In a bowl, mix each vegetable variety in turn with 1 Tbsp canola oil, salt and pepper. Arrange them on a baking sheet. Place the vegetables, separately, on the grill and cook for 4 to 10 minutes, depending on each, until they are cooked and nicely grilled.

steaks

1. Oil, salt and pepper the meat.
2. Sear the meat for 2 to 3 minutes per side or until well browned.
3. Remove from heat when desired doneness and cover with aluminum foil. Let stand for 10 minutes.
4. Serve the steaks topped with the sauce and accompanied by the grilled vegetables.