I’ve always thought of a hanger steak as a kind of poor man’s beef tenderloin. When it’s cooked rare to medium‑rare, it turns wonderfully tender, and the flavor is incredible, far deeper and more robust than its reputation suggests.
For this recipe, I seared the steak on my cooktop in a very hot pan, letting it develop that gorgeous crust. Then, instead of reaching for a separate skillet, I used the same pan to make wine‑braised shallots. The cooking juices left behind from the steak, those little browned bits that hold all the flavor, melded beautifully with the shallots, butter, and red wine. The result was a silky, savory side dish that felt like it was meant for this steak all along.
Ingredients
- 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
Instructions
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.
