Wasabi-Crusted Hanger Steak Dressed With Grilled Pear And Watercress

• 1 1/2 tablespoons wasabi paste
• 4 cloves garlic, crushed
• 1 1/2 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

1. Bring gas grill to medium-high heat.
2. In small bowl, mix together wasabi paste, garlic and oil; set aside near grill.
3. 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.
4. While steaks are resting, brush sliced pear will olive oil and grill on medium heat for 3 minutes each side. Transfer to plate,
5. In small, non-reactive bowl, whisk together mayonnaise, 1 clove of garlic and lemon juice. Keep chilled until serving time.
6. For each serving, arrange steak with grilled pear slice on top. Add a few sprigs of watercress and drizzle with garlic-lemon mayonnaise.

wasabi paste, garlic, canola oil, hanger, salt, planks, olive oil, mayonnaise, clove garlic, lemon juice

Taken from www.epicurious.com/recipes/member/views/wasabi-crusted-hanger-steak-dressed-with-grilled-pear-and-watercress-50088094 (may not work)