Hanger Steak with Shallots

Author: 
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
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 8 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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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

248 calories

Dietary restrictions:

High Fiber, Low Sodium Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

12%

Servings:

6
  • Fat 75g 116%
  • Carbs 166g 55%
  • Saturated 31g 156%
  • Fiber 31g 125%
  • Trans 2g
  • Sugars 77g
  • Protein 25g 50%
  • Cholesterol 122mg 41%
  • Sodium 141mg 6%
  • Calcium 405mg 41%
  • Magnesium 230mg 58%
  • Potassium 3,514mg 100%
  • Iron 13mg 75%
  • Zinc 4mg 29%
  • Phosphorus 637mg 91%
  • Vitamin A 2,741IU 55%
  • Vitamin C 97mg 162%
  • Thiamin (B1) 1mg 40%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 2mg 12%
  • Vitamin B6 3mg 171%
  • Folic Acid (B9) 353µg 88%
  • Vitamin B12 0µg 2%
  • Vitamin D 1µg 0%
  • Vitamin E 8mg 40%
  • Vitamin K 262µg 327%
  • Fatty acids, total monounsaturated 32g
  • Fatty acids, total polyunsaturated 7g
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