Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans

Prepare the Hanger Steak: Lightly coat the hanger steaks with 1.5 tablespoons of canola oil and season generously with salt and pepper. Cover and refrigerate while preparing the other components. (Prep time: 5 minutes)

Preheat the Grill: Preheat an outdoor grill to medium-high heat. Lightly oil the grill grate. Place a sheet of aluminum foil on approximately one-third of the grill surface. (Prep time: 5 minutes)

Blanch the Green Beans: Bring a large pot of generously salted water to a boil. Blanch the green beans in the boiling water until bright green and slightly tender-crisp, about 3-4 minutes. Drain immediately and transfer to a large bowl. (Cook time: 3-4 minutes)

Prepare Garlic Green Beans: Add the minced garlic and 1/4 cup of canola oil to the blanched green beans; toss to coat evenly. Season with salt and pepper to taste. Set aside. (Prep time: 5 minutes)

Make the Roasted Shallot Port Demi Sauce: In a saucepan, combine the water, sugar, and peeled shallots. Bring to a boil over medium-high heat until the sugar dissolves. Reduce heat and simmer, covered, for 10 minutes, or until the shallots are tender. Drain the liquid and return the cooked shallots to the saucepan. Add the port wine and demi-glace to the saucepan. Simmer over medium heat until the sauce reduces by half and thickens slightly, approximately 10-15 minutes. Remove from heat and whisk in the cold, cubed butter until fully incorporated and the sauce is glossy. Season with salt to taste. Keep warm, covered, until ready to serve. (Cook time: 25 minutes)

Grill the Green Beans: Spread the garlic green beans onto the portion of the grill covered with aluminum foil. Grill, stirring occasionally, until tender and slightly charred, about 5-7 minutes. (Cook time: 5-7 minutes)

Grill the Hanger Steak: Place the hanger steaks on the hottest part of the grill. Cook for approximately 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). For medium, cook to 140°F (60°C). (Cook time: 6-8 minutes)

Rest and Serve: Remove the steaks from the grill and let rest for 5 minutes before slicing against the grain. Serve immediately, spooning the roasted shallot port demi sauce over the sliced steak. Serve the grilled garlic green beans on the side. (Rest time: 5 minutes)