Hanger Steakwith Roasted Eggplant and Chilies

Serves 4



  • 4 Japanese eggplants, split in half lengthwise
  • 2 tsp light brown sugar
  • 2 limes, fresh juice
  • 1 tsp serrano chilies, minced
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp canola oil
  • (4) 6 oz hanger steaks
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp coriander seed
  • 1 head of bok choy leaves, split in half
  • 1/4 cup shallots, finely minced
  • 1/2 cup chicken stock
  • 1/2 cup cilantro leaves
  • 1 cup pears, thinly sliced
  • 1 tsp sesame seeds, toasted
  • fresh cracked pepper, kosher salt


  • Preheat oven to 375°F.
  • In a small mixing bowl, whisk together brown sugar, lime juice, chilies and olive oil.
  • Lay eggplant, cut side up, on a sheet tray. Brush mixture over each piece and season with salt and pepper.
  • Roast in oven.
  • Bring steaks to room temperature.
  • Combine cumin, paprika and coriander seed. Rub over steaks and season with salt and pepper.
  • Remove eggplants from oven when tender, about 25-30 minutes. Set aside.
  • In a large sauté pan, heat canola oil over medium-high flame. When the pan begins to smoke, sear steaks on both sides until caramelized heavily.
  • Transfer to a rack in the oven and cook to an internal temperature of 135°F, about 15 minutes.
  • Allow steaks to rest for 10 minutes. Add bok choy to the same pan used to cook steaks and sauté.
  • Add shallots and cook until softened, about 2 minutes. Add chicken stock and reduce by half.
  • Warm steaks and eggplant if necessary. Serve with sauce along with bok choy. Garnish with sliced pears, cilantro leaves and sesame seeds.

Pair with




This perfect combination of pear, apple and ripe, tropical fruit flavors with a hint of citrus and a classically round-mouth feel is 100% Chardonnay.