Hanger steak, recently discovered by restaurant chefs, has always been a favorite butcher's cut in the United States; it's also hugely popular in France, where it's known as onglet.
One 1-pound hanger steak, about 1 inch thick, trimmed (see Note)
3 tablespoons olive oil
1 tablespoon thyme leaves
Salt and freshly ground pepper
2 large shallots, thinly sliced
How to Make It
Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.
In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium rare. Transfer the steak to a cutting board and let stand for 5 minutes.
Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.
Thickly slice the steak across the grain and arrange on plates. Spoon the sautéed shallots on top of the steak and serve immediately.
Notes: If the steak has a membrane that runs down the middle of the meat, remove it by cutting on either side of the membrane, dividing the steak into 2 long strips.
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