- 4
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup sherry vinegar
- 2 garlic cloves, crushed with the side of a large knife
- 1 Tbsp. plus 1 tsp. Dijon mustard, plus more for serving
- 1 Tbsp. 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
Whisk together 1/4 cup oil, the vinegar, garlic, mustard and Worcestershire sauce in a large glass dish. Place stead in dish, and turn to coat with marinade. Let marinate at room temperature 20 minutes, turning once halfway through.
Meanwhile, heat 2 Tbsp. 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 Tbsp. at a time as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfer shallots to a plate.
Wipe skillet with paper towels. Heat remaining 2 Tbsp. oil over medium-high. Remove steaks from marinade, letting excess drip back into dish (discard marinade). Pat dry steaks 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.