Hanger Steak with Caramelized Shallots

By JeanAnn

Hangar steak is very flavorful and tender, so be sure not to overcook (medium at most), and slice against the grain for the best texture

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup sherry vinegar
• 2 garlic cloves, crushed with the side of a large knofe
• 1 tablespoon plus 1 teaspoon Dijon mustard, plus more for serving
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds hanger steak (about 10 inches long and 1 1/4 inches thick)
• 5 shallots, peeled and halved or quartered
• Coarse salt and freshly ground pepper
• 1/4 cup water

Preparation

Step 1

Preparation Instructions

Whisk together ¼ cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish, and turn to coat with marinade. Let marinate at room temperature 20 minutes, turning once halfway through.

Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high. Cook shallots, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season shallots with salt and continue cooking, adding the water 2 tablespoons at a time as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfers shallots to a plate.

Wipe skillet with paper towels. Heat remaining 2 tablespoons oil over medium-high. Remove steak from marinade, letting excess drop back into dish (discard marinade). Pat dry steak with paper towels, then season both sides with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 135 degrees F for medium-rare, 8 to 9 minutes per side. Transfer to a platter. Let rest 10 minutes, tenting with parchment paper, then foil, to keep warm. Season with pepper.

Wipe skillet again; return shallots to pan and quickly toss over medium heat. Thinly slice steak across the grain. Serve with shallots and mustard.

Serve with Tart Apple Bistro Salad