Newcastle Brown Ale Marinated Hanger Steak with Newcastle-Caramelized Onions

[nverland]

Newcastle Brown Ale Marinated Hanger Steak with Newcastle-Caramelized Onions
Yield: 2-4 SERVINGS prep time: 20 minutes plus marinade time cook time: 45 minutes total time: 65 minutes plus 4 hours marinade time

INGREDIENTS:
For steak:

1-½ pound hanger steak
1 bottle Newcastle Brown Ale
2 cloves garlic, crushed
1 tablespoon roughly chopped rosemary
2 teaspoons kosher salt
1 teaspoon black pepper
1 batch beer caramelized onions
1 batch gremolata

For onions:

2 large sweet onions, cut in half and thinly sliced
3 tablespoons unsalted butter, more may be needed
1 tablespoon olive oil
¾ cup Newcastle Brown Ale
1-2 tablespoons dark brown sugar
Kosher salt, to taste
1 teaspoon balsamic vinegar

For gremolata:

¼ cup finely chopped parsley
1 tablespoon minced garlic
1 tablespoon minced lemon peel

DIRECTIONS:

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For steak:
In a zip top bag add hanger steak, Newcastle Brown Ale, garlic, 1 teaspoon kosher salt and black pepper. Close the top of the bag and mix the mixture together in the bag by lightly massaging the bag. Put the bag in a small dish and place into the fridge for 4 hours.

Once the meat is ready remove from the marinade, wipe off any rosemary that is sticking to the meat and dry the meat. Sprinkle the front and back and with remaining kosher salt.

In a large cast iron skillet add 2 tablespoons butter and 2 tablespoons olive oil. Set over medium high heat and when the butter and oil is hot add the hanger steak to the pan. Cook for about 4-5 minutes and flip. Cook for another 4-5 minutes until the underside is browned. This cooking time will give you a slightly rarer meat so cook a few minutes longer if you like your meat well done.

Let the meat rest for 10 minutes, slice and top with onions and gremolata.

For onions:
Set sliced onions aside. In a large skillet set over medium heat add butter and olive oil. When the butter is melted and hot add in the onions. Sauté just until they start to soften and become flexible.

Pour in the Newcastle Brown Ale and 1 tablespoon dark brown sugar. Lower the heat to low and simmer for about 20 minutes until most the beer has cooked off. Season with a little kosher salt.

Add in another tablespoon of butter and continue cooking (stirring every few minutes) until the onions are super soft and dark brown in color. It’s ok to let the onions pick up a little color from the bottom of the pan. You don’t want them to burn but it’s ok to let them brown. If the pan gets too dry while cooking just add in a little more butter or olive oil.

Deglaze the bottom of the pan with balsamic vinegar, stir to pick up all the flavor off the pan and once your onions are dark brown they are ready. Taste your onions and add in more sugar or salt if needed.

Note: Because the onions are cooked down in beer they can pick up a bit of the bitterness from the beer. This is totally normal. That’s why I incorporated brown sugar to offset the bitterness and mellow out the flavor. Plus the sweet onions on top of the meat are perfection! So don’t worry if they taste just a tad sweeter than typical caramelized onions.

For gremolata:
Mix all ingredients together and set aside. You can adjust the level of ingredients based on personal preference