Grilled Hanger Steak with a Maple-Beer Shallot Sauce and Grilled Veggies

SAUCE

• 2 cups gray shallots, thinly sliced
• 2 tbsp canola oil
• 2 tbsp maple syrup (preferably dark syrup for its robust flavour)
• 1/2 cup dark beer
• 1 cup veal stock, store-bought
• Salt and pepper to taste

GRILLED VEGGIES

• 12 baby potatoes
• 1 bunch asparagus
• 2 green zucchini, cut into 1.25 cm (1/2 in) slices
• 4 tbsp canola oil
• Salt and pepper

STEAKS

• 2 tbsp canola oil
• Salt and pepper to taste
• 4 hanger (or flank) steaks, 170 g (6 oz) each

SAUCE

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

GRILLED VEGGIES

1. Heat the barbecue to medium (about 180° C [350° F]).
2. Put potatoes into a saucepan and cover with cold, salted water. Bring to a simmer and cook for about 10 minutes to tenderness, testing with a knife. Cut them in half, keeping the skin on.
3. Peel the asparagus and cut about 5 cm (2 in) off the bottom ends.
4. In a bowl, toss the potatoes in canola oil and salt and pepper. Do the same in turn for the asparagus and zucchini. Place all on a baking sheet, and then on separate parts of the grill. Cook 4 to 10 minutes (depending on the vegetable) until done and well-browned.

STEAKS

1. Oil the steaks and season with salt and pepper.
2. Sear 2 – 3 minutes per side, or until well-charred.
3. Remove from heat to desired doneness and cover with aluminum foil. Rest 10 minutes.
4. Serve steaks with sauce and grilled vegetables.