Hanger Steak with Shallots

Looking for a quick, easy, yet special meal for Valentine’s? Try this hanger steak, just cut the recipe in half if you are making it for two. ~Elise

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). It 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 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

  • 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.



  • 1 Tbsp canola or grapeseed 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


hanger-steak-shallots-1.jpg hanger-steak-shallots-2.jpg

1 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.) 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.

2 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.

To serve, cut each steak against 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.

Hanger steak with portobellos from Not Eating Out in NY
Hanger steak with ginger and carrot purée from Talk of Tomatoes
Chili-rubbed hanger steak with romaine salad and creamy chili dressing from Serious Eats

Showing 4 of 26 Comments

  • Jeanne

    I think hanger steak has been given its Cinderella moment because of the credit crunch! Suddenly people are talking about it as the search for less expensive but still tasty cuts of meat goes into overdrive. This dish looks gorgeous – a perfect V-Day meal for a carnivore!

  • Bob

    Looks great, but I’ve never seen that cut anywhere. Of course, I only get to go to a rather craptacular supermarket for my shopping…

  • 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.

  • Mandy

    This looks GREAT! I need to find me a local butcher.

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