Grilled Veal Hanger Steak with Shallots


  • 4 pieces of Quebec Veal hanger steak, approximately 120 g (4 oz) each
  • Salt and grou
  • d pepper to taste


  • 125 ml (1/2 cup) red wine*
  • 15 ml (1 tbsp) oil
  • 15 ml (1 tbsp) Montreal steak spice
  • 2 French shallots, chopped

*You can replace red wine with:

  • 80 ml (1/3 cup) beef broth
  • 30 ml (2 tbsp) red wine vinegar
  • 2.5 ml (1/2 tsp) sugar


  1. In a shallow dish, mix all the marinade ingredients. Place the veal hanger steak pieces in the marinade and marinate for 4 hours in the refrigerator.
  2. Preheat barbecue on high.
  3. Sear all sides of the veal.
  4. Finish cooking on upper rack or lower heat of the barbecue.
  5. Ideal cooking is completed when the inner temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  6. Remove meat from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  7. Serve the grain-fed veal hanger steak pieces with a salad and fries.