Recipes Herbed Hanger Steak 1.0 (5,997) Add your rating & review 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. By Marcia Kiesel Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Anna Williams Yield: 2 Ingredients 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 Directions 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. Rate it Print