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Hanger Steak with Shallots

Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Updated February 10, 2020
Elise Bauer
Easy stovetop hanger steak, sliced on a platter
Elise Bauer

Have you ever tried hanger steak? 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.

What Is Hanger Steak?

Also known as a "butcher's steak", the hanger steak "hangs" down from a steer's diaphragm, the plate, between the brisket and the flank (according to the Wikipedia). It's one of the most flavorful cuts of beef.

Shopping for Hanger Steak

Hanger steak is 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 two tenderloin-ish pieces.

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

Stovetop Hanger Steak with shallots on a platter for serving
Elise Bauer

How to Cook Hanger Steak

Hanger steak is highly flavorful but isn't perfectly tender, so it responds well to quick cooking with searing heat. Simply heat a skillet with oil over high heat, sear the steaks on all sides, and cook until done to your preference.

Hanger steak is best served sliced thinly across the grain.

What to Serve With Hanger Steak

This recipe calls for a delicious shallot sauce drizzled on top of the sliced steak. We picked up the recipe 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.

More Great Steak Recipes

Hanger Steak with Shallots

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
If hanger steak isn't available where you are, you might want to try this recipe with a flank or skirt steak. Hanger steak is 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. Recipe adapted from Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook.

Ingredients

  • 1 tablespoon canola oil or extra virgin olive oil
  • 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
  • Salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 6 medium shallots, thinly sliced
  • 2 tablespoons red wine vinegar
  • 1/2 cup red wine
  • 2 tablespoons 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.)

    What is Hanger steak - hanger steaks lined up
    Elise Bauer
    How to cook hanger steak - searing on all sides
    Elise Bauer
  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.