Main Dish

Hanger Steak Grilled over Zinfandel Barrel Staves

Fritz Underground Winery

24691 Dutcher Creek Road
Cloverdale, CA 95425

Here, hanger steak is grilled over barrel staves, then served with "Fritz-1" sauce and Zinfandel sea salt. If you don't have barrel staves, use hardwood charcoal instead.

Fritz-1 Sauce

  • 2 shallots
  • 2 garlic cloves, smashed
  • 1 1/4 cups Zinfandel
  • 1/2 cup balsamic vinegar
  • 1/4 cup water
  • 1/2 cup Worcestershire sauce
  • 1/2 cup ketchup
  • 1/4 cup Dijon mustard
  • 2 cups raisins
  • 1 teaspoon freshly ground black pepper
  • 1 dried chipotle pepper
  • 2 tablespoons coconut sugar
  • Zest and juice of 1 orange
  • Salt, to taste
In a large saucepan, combine the shallots, garlic, 1 cup of the wine, the vinegar, water, Worcestershire, ketchup, mustard, raisins, black pepper, chipotle pepper and sugar. Simmer for 20 minutes. Using an immersion blender, puree the sauce until smooth. Alternatively, transfer the sauce to a food processor and puree until smooth. Add the orange zest, orange juice and the remaining 1/4 cup wine. Strain the sauce through a fine-mesh sieve and season with salt.

Zinfandel Salt

  • 2 cups sea salt
  • 1/4 cup Zinfandel
In a small bowl, stir together the sea salt and wine. Spread the salt mixture out on a baking sheet and dry in a 250°F oven or in a dehydrator with a fine-mesh tray overnight. Store in a glass jar.

Hanger Steak

  • 2 pounds hanger steak
  • Kosher salt, to taste
Bring the steak to room temperature. Season generously with kosher salt. 

Build a fire with barrel staves and/or hardwoord charcoal. Once the fire has burned down to red-hot embers, cook the steak to the desired doneness. 

Transfer to a cutting board and let rest for 10 minutes. Slice the steak against the grain. Sprinkle with Zinfandel salt and serve with Fritz-1 sauce.

Fritz Underground Winery

24691 Dutcher Creek Road
Cloverdale, CA 95425