Pan-Seared Hanger Steak with Red Wine Shallots

What you need

• 450 g (1 lb) hanger steak, trimmed of the central sinew and silver skin, cut into 2 pieces
• 1 tsp salt, plus more to finish
• 1/2 tsp black pepper, freshly ground
• 1 tbsp neutral oil
• 30 g (2 tbsp) unsalted butter, cold, divided
• 3 shallots, thinly sliced
• 1 tbsp red wine vinegar
• 120 ml (1/2 cup) dry red wine
• 1 tbsp parsley, finely chopped

Method

Restated from the original video

1. 1

   Pat the steak dry and season all over with the salt and black pepper. Leave it at room temperature for 30 min.

2. 2

   Peel and thinly slice the shallots.

3. 3

   Heat the oil in a heavy skillet over high heat for about 2 min, until it just starts to smoke.

4. 4

   Sear the steak for 3-4 min per side, until deeply browned and about 54 °C (130 °F) in the center for medium-rare. Cook 1-2 min longer per side for medium.

5. 5

   Move the steak to a board and let it rest for 8-10 min.

6. 6

   Pour off all but a thin film of fat from the skillet and lower the heat to medium. Add 1 tbsp of the butter and the shallots.

7. 7

   Cook the shallots, stirring often, for 3-4 min, until soft and lightly golden.

8. 8

   Pour in the vinegar and stir until it has almost evaporated, about 30 seconds.

9. 9

   Add the wine and scrape up the browned bits from the bottom. Simmer for 3-4 min, until reduced by about half.

10. 10

    Take the skillet off the heat. Swirl in the remaining 1 tbsp cold butter and the parsley, then taste and add more salt if needed.

11. 11

    Slice the steak across the grain into slices about 1 cm (1/2 in) thick and pour any resting juices into the sauce.

12. 12

    Spoon the shallots and sauce over the steak and serve at once.

Imported from inspiredcuisine.ca. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.