|
Hanger
Steak with Shallots |
INGREDIENTS: |
| |
1 tablespoon vegetable oil
Six 7-ounce hanger steaks
Salt and freshly ground white 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
Serves: 6 |
DIRECTIONS: |
|
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 the way you like them - 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.
Transfer the steaks to a heated serving dish and set them aside in a
warm place while you make the shallots. |
|
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 minutes, until the shallots
are softened but not colored. |
|
3. |
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. |
|
4. |
Pull the pan from the heat and swirl in the remaining 1 tablespoon
butter, then stir in the chopped parsley. |
|
5. |
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. |
|
|
|
|
