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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. Serve with Oven-Baked Shoestring Fries, if desired. This recipe is also featured in "Martha Stewart's Dinner at Home".

  • prep: 10 mins
    total time: 55 mins
  • servings: 4
Photography: Beatriz Da Costa

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Ingredients

  • 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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.

Source
Martha Stewart Living, March 2006

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Reviews (7)

  • psofey 23 Feb, 2010

    suz007, the time difference would depend completely on the thickness of the cut.

  • suz007 8 Mar, 2009

    I have cooked meat labeled as hangar steaks (butcher's steak) for a very short 2 min per side to achieve rare-and extremely tender and tasty meat. Hangar steak available to us in NYC 'burbs is rather flat with a tough fiber running down the center. Is the 10-12 min per side of the recipe correct?? Am I getting a different cut?
    Thx!

  • suz007 8 Mar, 2009

    I have cooked meat labeled as hangar steaks (butcher's steak) for a very short 2 min per side to achieve rare-and extremely tender and tasty meat. Hangar steak available to us in NYC 'burbs is rather flat with a tough fiber running down the center. Is the 10-12 min per side of the recipe correct?? Am I getting a different cut?
    Thx!

  • ddemoney 5 Mar, 2009

    Here's the Wikipedia explanation so you can ask your butcher for this cut: A hanger steak is a cut of beef said to "hang" from the diaphragm (diaphragm is cut into two cuts: hanger steak, and skirt steak) attached to the last rib and the spine near the kidneys. It has lots of flavor, marinate and cook quickly over high heat (grilled or broiled), rare or medium-rare, to avoid toughness. Sometimes known as "butcher's steak" because butchers would often keep it for themselves.

  • ddemoney 5 Mar, 2009

    Here's the Wikipedia explanation so you can ask your butcher for this cut: A hanger steak is a cut of beef said to "hang" from the diaphragm (diaphragm is cut into two cuts: hanger steak, and skirt steak) attached to the last rib and the spine near the kidneys. It has lots of flavor, marinate and cook quickly over high heat (grilled or broiled), rare or medium-rare, to avoid toughness. Sometimes known as "butcher's steak" because butchers would often keep it for themselves.

  • Mother_Maureen 5 Mar, 2009

    what is hanger steak, I'm in Canada and it is not a cut I am familiar with

  • Mother_Maureen 5 Mar, 2009

    what is hanger steak, I'm in Canada and it is not a cut I am familiar with