I would call a Hangar Steak a poor man’s beef tenderloin. If cooked rare to medium rare, it is tender and it has a load of flavor. I made this steak on my cooktop in a hot pan, which I then used to make the wine braised shallots. The cooking juices from the steak, combined with the shallots, butter and red wine made a perfect side dish.

Hanger Steak and Skillet Wine Braised Shallots

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Course: Dinner
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Seasoning Time: 1 hour
Total Time: 1 hour 15 minutes
Degree of Difficulty : Easy


  • 1 lb hangar steak
  • kosher salt and freshly ground black pepper to taste
  • vegetable spray
  • 2 large shallots
  • 2 tbsp unsalted butter
  • 1 tbsp red wine vinegar
  • 1/2 cup good red wine


Gather all ingredients before starting recipe

  • Season steak on all sides with kosher salt and freshly ground black pepper to taste. Set aside for an hour before cooking.
  • Spray a medium skillet with vegetable spray and heat over medium high heat for about 2 minutes, or until the oil is beginning to smoke.
  • Add steak and sear on each side for about 3 minutes, per side. Test after searing by pressing on the thickest part of the steak, if the steak feels soft, allow another minute of two until it gets firm, but not hard.
  • Remove steak to a platter and allow to rest for at least 10 minutes.
  • While steak is resting, peel and thinly slice 2 large shallots. Add one tablespoon of butter to the searing pan and add the shallots. Stir and sauté until the shallots begin to soften, about 2 minutes.
  • Deglaze the pan with 1 tbsp red wine vinegar and stir until almost evaporated. Add 1/2 cup good red wine and stir again. Simmer until the wine has reduced by half. Reduce heat and add another tablespoon of butter and swirl to combine.
  • Slice steak into 1" thick slices and serve with the shallots and pan juices.

Author Notes

A hanger steak, also known as butcher's steak, hanging tenderloin, skirt, or onglet, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. Wikipedia.

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