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Beef up your hanger steak with a tangy red wine marinade and sauce, courtesy of chef Floyd Cardoz.

Renowned Indian-American chef Floyd Cardoz is a master inventor of delicious, vibrant dining experiences. With a restaurant (or two) always in the works, we’re surprised he had time to pen his latest cookbook, Flavorwalla — “flavor seller” in Hindi. Need we say more? Buy the man’s flavor book and whip up his simple, seasonal fare at home.

I much prefer hanger steak, with its strong, beefy flavor and pleasing chewiness, to more popular cuts, such as tenderloin, which I find bland and even kind of mushy. But unlike with more mild and tender cuts, you can’t just throw a little seasoning on hanger steak and slap it on the grill. This recipe requires some advance planning, since hanger steak is best when it is marinated before cooking. A bold marinade complements the assertively flavored meat and tenderizes it a bit as well. Here I use a red wine with big flavor both to marinate the meat and in a reduced sauce — which incorporates the marinade after the meat is grilled. This way nothing — including all that great flavor — goes to waste. Demi-glace is a highly reduced, flavorful sauce based on dark veal stock. It is a time-consuming process to do at home, so I recommend buying good-quality demi-glace.

Use the widest saucepan you have to make the sauce. The wider it is, the more quickly the sauce will reduce to the proper consistency.

Reprinted with permission from Floyd Cardoz: Flavorwalla