Ingredients
- 1 Tbsp canola or grapeseed oil
- 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running
through center)
- 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 finely chopped Italian parsley
Method
 
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. When the pan is hot, place the steaks into the pan,
and brown them on all sides. (Do not move the steak pieces until they
have browned on one side, if you move them, they won't brown easily.)
Continue to turn them until they are cooked to your preference, 6
minutes total for medium-rare (the steaks will continue to cook as they
rest), a few minutes longer for more well done. Transfer the steaks to a
warm dish and cover them with foil and let them rest while you prepare
the sauce.
2 Reduce the 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 the 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, 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 the warm shallot sauce over
the meat and serve immediately.
Serves 4.
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