Hanger Steak with Shallots

Hanger Steak with Shallots
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.


vegetable oil unsalted butter medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried red wine vinegar dry red wine finely chopped Italian parsley leaves


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, Pork Free, Kosher

Daily value:



  • Fat 13g 19%
  • Carbs 28g 9%
  • Saturated 5g 26%
  • Fiber 5g 21%
  • Trans 0g
  • Sugars 13g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 4g 8%
  • Cholesterol 20mg 7%
  • Sodium 23mg 1%
  • Calcium 68mg 7%
  • Magnesium 38mg 10%
  • Potassium 586mg 17%
  • Iron 2mg 12%
  • Zinc 1mg 5%
  • Phosphorus 106mg 15%
  • Vitamin A 75µg 8%
  • Vitamin C 16mg 27%
  • Thiamin (B1) 0mg 7%
  • Riboflavin (B2) 0mg 3%
  • Niacin (B3) 0mg 2%
  • Vitamin B6 1mg 28%
  • Folic Acid (B9) 59µg 15%
  • Vitamin B12 0µg 0%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 44µg 54%
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