Preparation
BEEF BANNER
- Generously brush the piece of meat on both sides with Pat BBQ Mustard BBQ Sauce.
- Season with coarse salt and freshly ground pepper.
- Sear directly on both sides to create a light crust.
- Finish cooking indirectly until desired doneness (here medium rare 127°F).
- Wrap in foil and let stand for 5 to 10 minutes.
- The internal temperature tends to increase slightly during resting, so it is important to remove the meat from the BBQ 5 degrees before the desired temperature.
SHRIMP:
- Coat the shrimp with the mixture
- Grill over direct heat for 2 to 4 minutes. Add a sprig of fresh parsley to the shrimp.
CREAM SAUCE:
- Place 1 cup of whipping cream in a saucepan.
- Reduce the cream over medium-high heat for about 8 minutes, whisking occasionally.
- Add strong cheese to your taste (here Gruyère cheese and strong cheddar).
- Mix for an additional 3 to 4 minutes to melt the cheese.
Pour the cream sauce into the bottom of the serving dish, add the hanger steak slices (cut against the grain of the meat) and add a drizzle of Pat BBQ Mustard BBQ Sauce over the hanger steak slices.
