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
PrintIf 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
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I saw this recipe this Saturday, after purchasing a prime hanger from the local butcher. (Also took a prime skirt and brisket.) The directions on cutting the steak into mini-filets were spot on. Thanks so much. The recipe was great.
I made this for my boyfriend last week and it was delicious!!! In addition also made your cucumber-mint salad and blueberry cake and it all turned out so wonderfully. Thank you again for this amazing website!
I made this last night and it was a wonderful. My local whole foods does not carry hanger steak, but the butcher suggested skirt steak as an alternative. The cut of meat was considerably thinner, so 2.5 minutes on each side and the steak came out medium rare (medium in the thinner sections) Also, I realized at the last minute that I already drank the red I thought I had on hand. (oops!) So I was forced to use some white wine as a substitute. The sauce was buttery and flavorful nonetheless.
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I make this last night, though had to use flank steak because the only hanger steak available was frozen and I didn’t have time to defrost it. The sauce drew much praise from my guests. The only complaint was that there wasn’t enough sauce. Next time were making more. The nicest part was we bought both the flank and hanger steaks at a butcher shop, and spent less than we do for 2 NY Steaks at the supermarket! Great Recipe…Thanks
I made this for my wife on Valentine’s Day and it was delicious — thank you for a wonderful suggestion! Couldn’t find hanger steak, but I used flatiron steaks instead and the effect was much the same (and at a little over $4 a pound, it’s certainly affordable). I served it with baked acorn squash (w/ brown sugar/maple syrup – recipe from your site, also) and some steamed broccoli tossed with olive oil, lemon juice, and herbs. The wine was a good Rhône, which went nicely with the steak. Simple, elegant, meal – just my kind! Thank you.