Hanger Steak with Shallots

By hanley89

Ingredients

• 1 Tbsp Extra virgin olive oil
• six 7-ounce hanger steaks
• Coarse sea salt and table grind black pepper
• 2 tablespoons unsalted butter
• 8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
• 2 tablespoons red wine vinegar
• 1/2 cup dry red wine
• 2 tablespoons finely chopped Italian parsley leaves or 2 tbsp dried parsley, crumbled

Details

Servings 6

Preparation

Step 1

1.Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done -—6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done.Preheat oven to 200 Transfer the steaks to a oven proof plate and place in oven to keep warm

2.Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.

To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately or serve the steak whole with the shallot sauce over the meat.