New This Month

Hanger Steak with Shallots

Recipe photo courtesy of Beatriz Da Costa

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 Oven-Baked Shoestring Fries.

Source: Martha Stewart Living, March 2006
Total Time Prep Servings

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
57
How would you rate this recipe?
57
  • guitar4me86398
    23 FEB, 2010
    suz007, the time difference would depend completely on the thickness of the cut.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • MS12243555
    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.
    Reply
  • MS12243555
    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.
    Reply
  • Mother_Maureen
    5 MAR, 2009
    what is hanger steak, I'm in Canada and it is not a cut I am familiar with
    Reply
  • Mother_Maureen
    5 MAR, 2009
    what is hanger steak, I'm in Canada and it is not a cut I am familiar with
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes