HANGER STEAK WITH SHALLOTS
Looking for a quick, easy, yet special meal for Valentine's? Try this hanger steak, just cut the recipe in half if you are making it for two. ~Elise One of the best things about having a butcher close by who knows a thing or two about meat is that we are often inspired to try cuts that would otherwise be unfamiliar to us. Hanger steak is one of those cuts. Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, attached to the last rib and spine near the kidneys (according to the Wikipedia). It is highly flavorful, but isn't perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve. This recipe we picked up from our local butcher at Corti Brothers who in turn got it from Chef Daniel Boulud. According to chef Boulud, French bistros traditionally serve this steak along with pommes frites (French fries). We passed on the fries and went with broccoli and boiled potatoes. Outstanding, and very easy to make.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper. When the pan is hot, place the steaks into the pan, and brown them on all sides. (Do not move the steak pieces until they have browned on one side, if you move them, they won't brown easily.) Continue to turn them until they are cooked to your preference, 6 minutes total for medium-rare (the steaks will continue to cook as they rest), a few minutes longer for more well done. Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
- Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley.
- To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.
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