Hanger Steak Marinade:
7 ounces soy sauce
5 ounces soy oil
4 ounces balsamic vinegar
2 ounces mirin
1 ounce black peppercorns
1/2 ounce sugar
1/2 teaspoon salt
8 cloves garlic, crushed
6 sprigs fresh thyme, leaves picked
4 sprigs fresh rosemary, leaves picked
Four 8-ounce hanger steaks, cleaned
Brandied Cherry Sauce:
1/2 cup chopped shallots
1/4 cup unsalted butter
3 tablespoons Dijon mustard
3/4 cup brandy
1 cup dried tart cherries, rehydrated in 1 cup hot water with 1/4 cup red wine vinegar and 3 tablespoons sugar
3 cups veal stock
1 tablespoon fresh tarragon leaves, finely chopped
Freshly cracked black pepper
Oil, for pan roasting
Kosher salt and freshly ground black pepper
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