Hanger Steak with Shallots

Cooking Instructions

METHOD:

Season the steaks with salt and pepper. Heat oil in a large heavy-bottomed skillet over high heat. Add the steaks, and cook 6 minutes per side for medium-rare. Transfer to a serving dish.

Add 1 Tablespoon butter to the skillet. When melted, add the shallots, season with salt and pepper, and cook until soft, about 3 to 5 minutes. Add the vinegar, and cook until the liquid evaporates. Add the wine. Boil until the liquid is reduced by half. Remove from heat and stir in the remaining Tablespoon butter. Sprinkle with parsley.

To serve, cut steak on the bias into slices. Fan out the slices on each plate. Drizzle the steaks with the shallot sauce.

Round Out the Meal:

With Pommes Frites (recipe below).

Kid Friendly:

This is kid friendly!

Pommes Frites 3 pounds Idaho potatoes, cut into 1/2-inch by 2 1/2-inch sticks Peanut oil Fine sea salt Soak potatoes in cold water overnight. Heat oil in a deep fryer to 300°F. Drain and dry the potatoes. Fry the potatoes in batches for 10 to 12 minutes. Remove from the deep fryer and cool on a foil-lined pan. Increase heat to 375°F. Fry the potatoes again, in batches, until golden, about 3 to 5 minutes. Drain on paper towels and sprinkle with salt.

From Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud and Dorie Greenspan, Scribner 1999