Hanger Steak with Shallots
Hanger steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture. For classic steak frites, serve with Matchstick Fries.
- Total Time:
- Servings: 4
Photography: Beatriz Da Costa
Source: Martha Stewart Living, March 2006
- 1/2 cup extra-virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed
- 4 teaspoons Dijon mustard, plus more for serving
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds hanger steak
- 5 medium shallots, halved or quartered
- Coarse salt and freshly ground pepper
Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes.Transfer shallots to a plate.
Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140 degrees (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.
Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.