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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 ongletAffordable Meat Recipes

Marcia Kiesel
October 1999

Gallery

Credit: © Anna Williams

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Yield:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.

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  • 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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