Wednesday, December 21, 2016

Christmas Cooking Day 4: Hanger Steak with Shallots

Stop into almost any bistro in France and chances are you will see on the menu Steak Saute aux Echalotes - Steak with a Red Wine Shallot Sauce.  The steak is typically a bavette or onglet cut, which is difficult to find sometimes here in the U.S.  Onglet is Hanger Steak and a good U.S. butcher will have this delicious and inexpensive cut of meat.  

This is a super easy dish to make - even worthy of a weeknight splurge.  Last night, we enjoyed this with Jamie's sautéed spinach and Cate's ever wonderful Au Gratin potatoes.  That girl can make some potatoes.

Hanger Steak with Shallots
Hanger Steak with Shallots
Adapted from numerous recipes: Epicurious, Simply Recipes


1 T canola oil
1 - 1.5 lb hanger steak
2T unsalted butter
6 medium shallots, thinly sliced
2T red wine vinegar
1/2 cup red wine
2T finely chopped parsley

1.  Heat oil in a large Lodge skillet over high heat.  Pat the steak dry and season with salt and pepper. When the pan is hot, place the steak into the pan and brown on all sides.  Once browned, turn them every few minutes until they are cooked to your liking.  As I like medium-rare to rare meat, I cooked ours for about 5 minutes.  Transfer to a plate, cover with foil and rest.

2.  Reduce heat to medium.  Add the butter and shallots.  Season and cook for five minutes.  Add the vinegar and let it evaporate, still stirring.  Add the wine, bring to a boil and reduce by half.  Remove from heat - add a bit more butter if you like.

3. Slice the steak across the grain into thin slices.  Place on a plate and top with the warm shallot sauce.


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