Grilled Famous Hanger Steak with Fig BBQ Sauce and Chevre Tomatoes
(Serves four as a main course)

4 each 6-8 ounce hanger steaks
2 T. Two-year Barrel-Aged Tamari
Fresh cracked black pepper
4 T. Fig Essence

12-16 slices fresh tomatoes, room temperature
1 c. crumbled chevre
Drizzle of olive or pistachio oil
Frisee or mixed spring greens

Directions
(Estimated preparation time 30 minutes)

1. Clean and preheat grill. Brush each hanger steak all over with barrel aged tamari and season with black pepper.
2. Lightly oil grill or spray with cooking spray. Sear one side of each hanger steak over high heat. Flip over and baste seared side with fig essence. Continue to flip and baste with fig essence until desired doneness. (We recommend medium rare)
3. Place sliced tomatoes on serving plate. Season with salt and pepper. Sprinkle crumbled chevre over tomatoes. Slice hanger steak at angle against the grain and place slices on top of or next to tomatoes. Drizzle with olive or pistachio oil and a little of the fig essence. Dress frisee with olive oil and salt and pepper and serve along side.

Hanger steaks are small, tender, very flavorful, hard to find steaks that hang on the inside of the rib section. They are hard to find, as there are only two per cow and generally get taken home by the butcher or taken from the carcass by truck drivers. They are very popular in France, known as Onglet and are served in Bistros with Pommes Frites.