Hanger Steak with Shallots

Daniel Boulud
  • 1 Tablespoon  vegetable oil
  • 2 Tablespoons  unsalted butter
  • medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
  • 2 Tablespoons  red wine vinegar
  • 1/2 Cup  dry red wine
  • 2 Tablespoons  finely chopped Italian parsley leaves
To my way of thinking, the traditional way of serving hanger steak is the best. The steaks are quickly pan-roasted—they're best served medium-rare (although in France they're often served "bleu," so rare that they're almost blue and only just warm in the center)—and sauced with shallots that have been cooked to a compote's consistency with red wine and vinegar and then tossed with butter and herbs. Whether you sauce the steaks or not (sometimes small bistros in France will serve the steaks with just a spoonful of butter and some sea salt or a pot of strong mustard), I hope you'll serve them with the greatest and most classic accompaniment: pommes frites, French-fried potatoes.

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