Ingredients
1 ½ tablespoons wasabi paste
4 cloves garlic, crushed
1 ½ tablespoons canola oil
6 trimmed hanger steaks (approx 6-8 ounces each)
Salt and pepper, to taste
2 Bosc pears, seeded and sliced into 1/3" thickness planks
2 tablespoons olive oil
1 bunch watercress, trimmed into sprigs
1/3 cup mayonnaise
1 clove garlic, finely minced
1 teaspoon lemon juice
Preparation
Bring gas grill to medium-high heat.
In small bowl, mix together wasabi paste, garlic and oil; set aside near grill.
Place steaks down on heated grill and brown on one side for approximately 4 to 5 minutes. Season tops of steaks with salt and pepper; flip. Coat the cooked side of each steak with an even portion of the wasabi-garlic mixture and cook for approximate 3 to 5 more minutes, or until meat thermometer reads 135 degrees for medium-rare. Transfer steaks to platter to rest for 6 minutes.
While steaks are resting, brush sliced pear will olive oil and grill on medium heat for 3 minutes each side. Transfer to plate,
In small, non-reactive bowl, whisk together mayonnaise, 1 clove of garlic and lemon juice. Keep chilled until serving time.
For each serving, arrange steak with grilled pear slice on top. Add a few sprigs of watercress and drizzle with garlic-lemon mayonnaise.
