Tasty Steak on a Budget

You don’t need to buy the most expensive cuts to enjoy a great steak dinner, as this recipe, which serves 4 demonstrates.

Enjoy it with Cabernet Sauvignon, Merlot or Syrah.



  • 1 Tbsp. canola or grapeseed oil
  • 4 hanger steaks, 6-8 oz. each, trimmed of main gristle
  • Salt and freshly ground pepper
  • 2 Tbsp. unsalted butter
  • 6 medium shallots, thinly sliced
  • 2 Tbsp. red wine vinegar
  • 1/2 cup red wine
  • 2 Tbsp. Italian parsley, finely chopped


  1. Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper.
  2. When pan is hot, place the steaks into the pan, and brown them on all sides. Continue to turn them until they are cooked to your preference—about 6 minutes total for medium-rare.
  3. Transfer steaks to a warm dish, cover them with foil, and let them rest while you prepare the sauce.
  4. Reduce heat to medium. Add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently, until the shallots are softened—about 3 to 5 minutes.
  5. Add vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half.
  6. Remove pan from heat, and stir in the remaining tablespoon of butter and the chopped parsley.
  7. To serve, cut each steak against the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle warm shallot sauce over the meat and serve immediately with the wine used for cooking.
Posted in Food and Wine Pairings/Recipes
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