Hanger Steak with Shallots Recipe

Name: Hanger Steak with Shallots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon canola oil or extra virgin olive oil; 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center); Salt and freshly ground pepper; 2 tablespoons unsalted butter; 6 medium shallots, thinly sliced; 2 tablespoons red wine vinegar; 1/2 cup red wine; 2 tablespoons finely chopped Italian parsley

Have you ever tried hanger steak? 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.

What Is Hanger Steak?

Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, the plate, between the brisket and the flank (according to the Wikipedia). It's one of the most flavorful cuts of beef.

Shopping for Hanger Steak

Hanger steak is sold either whole, looking somewhat like a "V", or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the two tenderloin-ish pieces.

If hanger steak isn't available where you are, you might want to try this recipe with a flank or skirt steak.

Stovetop Hanger Steak with shallots on a platter for serving — Elise Bauer

How to Cook Hanger Steak

Hanger steak is highly flavorful but isn't perfectly tender, so it responds well to quick cooking with searing heat. Simply heat a skillet with oil over high heat, sear the steaks on all sides, and cook until done to your preference.

Hanger steak is best served sliced thinly across the grain.

What to Serve With Hanger Steak

This recipe calls for a delicious shallot sauce drizzled on top of the sliced steak. We picked up the recipe 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 hanger 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.

More Great Steak Recipes

Hanger Steak with Shallots

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 4 servings

If hanger steak isn't available where you are, you might want to try this recipe with a flank or skirt steak.

Hanger steak is sold either whole, looking somewhat like a "V", or trimmed of the center gristle, in which case they resemble a tenderloin. If you get a whole piece, make sure to cut away and discard the center main gristle that connects the 2 tenderloin-ish pieces.

Recipe adapted from Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook.

1 tablespoon canola oil or extra virgin olive oil
4 hanger steaks, 6 to 8 ounces each (trimmed of main gristle running through center)
Salt and freshly ground pepper
2 tablespoons unsalted butter
6 medium shallots, thinly sliced
2 tablespoons red wine vinegar
1/2 cup red wine
2 tablespoons finely chopped Italian parsley

Sear the steaks on all sides:

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.)

Elise Bauer

Elise Bauer
Cook until done to your preference, remove from pan:

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.
Make 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.
Slice steaks across the grain to serve:

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.

Nutrition Facts (per serving)
668	Calories
35g	Fat
13g	Carbs
71g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	668
% Daily Value*
Total Fat 35g	44%
Saturated Fat 12g	61%
Cholesterol 222mg	74%
Sodium 227mg	10%
Total Carbohydrate 13g	5%
Dietary Fiber 2g	9%
Total Sugars 6g
Protein 71g
Vitamin C 9mg	43%
Calcium 51mg	4%
Iron 7mg	36%
Potassium 1009mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.