Spring is in full swing across the country and the asparagus has never tasted better. Up at Jordan Vineyard & Winery in California’s Alexander Valley they grow their own delicious white and green asparagus for the winery kitchen. This recipe for Hanger Steak and Asparagus Salad is a simple and delicious preparation that Chef Todd Knoll likes to prepare and serve with their cabernet sauvignon to showcase the best of Jordan.
Check out the recipe for Hanger Steak and Asparagus Salad and pair it with your favorite food friendly cabernet sauvignon.
Pairs with Jordan Cabernet Sauvignon
For the asparagus
1 lb. white asparagus, carefully peeled
1 lb. green asparagus, carefully peeled
Bring three quarts of salted water to a boil. Blanch the white asparagus for 6-8 minutes or until a spear is easily pierced. Remove to an ice bath. Blanch the green asparagus for 3-4 minutes, then remove to an ice bath. When all are chilled through and color is set, hold on paper towels until serving.
For the steaks
6 hanger steaks, 5-6 ounces each
3 Tbs. Jordan Extra Virgin Olive Oil
Season steaks and allow them to come to room temperature at least two hours prior to grilling. Preheat the grill to medium high heat.
Pat steaks dry and coat with the olive oil. Grill until an instant-read thermometer reads 125° (3-4 minutes per side). Allow to rest for 3 minutes.
For the vinaigrette
¼ c. champagne vinegar
2 tsp. Dijon mustard
1 shallot, minced
¼ c. hazelnut oil
½ c. Jordan Extra Virgin Olive Oil
sea salt and freshly ground pepper, to taste
While steak is resting, season asparagus and toss in vinaigrette. Arrange asparagus on the plate and finish with the steak sliced across the grain.