Grilled Hanger Steak with Grain Mustard Crust, Bourbon Braised Cipollini Onions

By Nicholas Walker

Executive Chef

Cobb Galleria Centre


Grain Mustard Crust

1/4 cup whole-grain mustard

3 tablespoon extra-virgin olive oil

1 tablespoon fresh tarragon, finely chopped

1 tablespoon fresh thyme, finely chopped

Coarse sea salt

Freshly ground black pepper

In a small bowl, mix together the mustard, olive oil, tarragon, salt, black pepper and thyme. Apply to well-trimmed hanger steak, allow marinating with crust for 1hr before cooking-


To Grill Prepared Hanger Steak- (Cleaned and Prepped)

Place steaks on preheated grill on med high heat, and grill steaks to the temperature of

Father's Day Hanger

Photo Courtesy of

125-130F (internal temp) – Allow to rest 10-15 minutes, slice and serve with Braised Onions.


Bourbon Braised Cipollini Onions – Makes 6 Servings

3 tablespoons unsalted butter

1 1/2 pounds Cipollini onions, peeled

1 cup Chicken Stock or Broth

3/4 cup Bourbon or other good-quality whiskey

1/4 cup balsamic vinegar

1 tablespoon Dark Brown Sugar

1 clove whole garlic

1 sprig fresh thyme

1 bay leaf

4 tablespoons beef stock

Pinch salt

Pinch cracked black pepper

2 tablespoons chopped parsley

Melt the butter in a large, ovenproof saucepan over a medium flame. Preheat the oven to 350ºF. Add the onions to the butter and cook for about 20 minutes, until they are nicely browned.

Add the sugar, bourbon, vinegars, bay leaf, garlic, thyme, peppercorns, and stocks, and bring to a simmer. Place the pan in the oven and cook for about 45 minutes to 1 hour, until the onions are soft. Remove the onions from the pan with a slotted spoon.

Reduce the sauce over low heat until it starts to thicken, about 1 hour. Season with salt and pepper, and reheat the onions in the sauce. Add additional tablespoon of butter and chopped parsley-