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
- 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.
- 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.
- Transfer steaks to a warm dish, cover them with foil, and let them rest while you prepare the sauce.
- 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.
- Add vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half.
- Remove pan from heat, and stir in the remaining tablespoon of butter and the chopped parsley.
- 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.