Hanger Steak with Shallots

Hanger steaks, quickly sautéed and served with a sauce of shallots and butter in a wine reduction.

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Photography Credit: Elise Bauer

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. Also known as a “butcher’s steak”, the hanger steak “hangs” down from a steer’s diaphragm, attached to the last rib and spine near the kidneys (according to the Wikipedia).

Hanger steak is highly flavorful, but isn’t perfectly tender, so it responds well to quick cooking with searing heat, and a thin slicing against the grain to serve.

This recipe we picked up 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.

Hanger Steak with Shallots Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4

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

Hanger steaks are 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.

Ingredients

  • 1 Tbsp canola or other high smoke point cooking oil
  • 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
  • Salt and freshly ground pepper
  • 2 Tbsp unsalted butter
  • 6 medium shallots, thinly sliced
  • 2 Tbsp red wine vinegar
  • 1/2 cup red wine
  • 2 Tbsp finely chopped Italian parsley

Method

1 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.)

2 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.

3 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.

4 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.

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

Links:

Hanger steak with portobellos from Not Eating Out in NY

Chili-rubbed hanger steak with romaine salad and creamy chili dressing from Serious Eats

Hanger Steak with Shallots

Showing 4 of 11 Comments

  • Claudine

    It’s called onglet in French and it definitely is my favourite grilled red meat!
    It requires a brief cooking time on very high heat and is also excellent served with a sharp mustard sauce.

  • Nick

    I had my first and only hanger steak in BLT Steak in NYC. Do you know why it’s called the “Butcher’s steak”? I heard it’s called the “butcher’s cut” because it’s such a good piece of meat that the butcher always keeps it for himself, which speaks a lot about the cut but also why it’s so difficult to find. I passed Corti Brothers the other day by accident and it reminded me that I need to go there!

  • Matthew

    I had the great pleasure of sharing in this meal. It came about when I called dad and informed him that I would be in town for lunch, this is what he came up with.
    The shallots really set off that steak, as did the bottle of Zin, very smooth and fruity, made me not want to leave. Mom cooked the potatoes in the water from the broccoli, this added favor, making the potatoes extra good. I tell you I felt like the “prodigal son”, what a great meal, great family too.

    Ah, thanks Matthew! I love you too. :-) By the way, I think the Zin we used was a Mount Aukum zin, will have to check on the vintage. xoxo ~Elise

  • Adam S

    I make hangar steak all the time, and I have to say, I’ve never had an experience where I didn’t find it plenty tender. If you are used to eating rib steaks most of the time, maybe, but for anyone who ever eats sirloin, round, or chuck, hangar steak will be a welcome change.

  • Ray Darragh

    I don’t understand. You say yourself you have to have a butcher who knows their cuts of meet. I went on other websites, and another name for this cut is the butcher’s cut, because they don’t want to sell it, but keep it for themselves, hence the name! A whole steer only has 1 to 1-1/2 pounds of this cut of meet, so how do you think an average person is going to be able to find it in a butcher shop, and if they can, how are they going to afford it?

    The hanger steak, onglet, or “butcher’s steak” is showing up more and more these days. This steak pictured we picked up for $8/pound. ~Elise

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