Hanger Steak with Shallot Cherry Sauce


  • 1 cup cherry preserves
  • 1/3 cup pomegranate juice
  • 2 shallots, thinly sliced
  • Kosher salt and freshly cracked black pepper
  • 2 ½ pounds trimmed hanger steaks, or approximately 4 (8-ounce) pieces
  • 4 tablespoons garlic infused olive oil, divided

1. Heat a grill pan or outdoor grill to medium.

View full recipe at SpringPad


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