How To Make Hanger Steak with Shallots
Served with a flavorful shallot and red wine sauce, this seared hanger steak is a satisfying dish ready in just 30 minutes.
- 1tbspcanola oil or extra virgin olive oil
- 32ozhanger steaks,(4 slices), trimmed of main gristle running through center
- salt and freshly ground pepper
- 2tbspunsalted butter
- 6medium shallots,thinly sliced
- 2tbspred wine vinegar
- 1/2cupred wine
- 2tbspfinely chopped Italian parsley
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, otherwise, they won’t brown easily.)
Continue to turn them until they are cooked to preference. Cook for 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 preparing the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook for about 3 to 5 minutes, stirring frequently until the shallots are softened.
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 across 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.
- Calories: 618.75kcal
- Fat: 38.38g
- Saturated Fat: 15.35g
- Trans Fat: 1.80g
- Monounsaturated Fat: 17.36g
- Polyunsaturated Fat: 2.60g
- Carbohydrates: 16.73g
- Fiber: 3.22g
- Sugar: 7.29g
- Protein: 48.00g
- Cholesterol: 162.68mg
- Sodium: 854.02mg
- Calcium: 59.33mg
- Potassium: 943.88mg
- Iron: 5.34mg
- Vitamin A: 65.93µg
- Vitamin C: 9.76mg
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