Entree: United States – Texas – Texas Smothered Hanger Steak with Onions (Pan-seared hanger steak smothered in caramelized onions and pan gravy)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 8 min

Total 1 hr

Ingredients

- 1 hanger steak, approx. 1.5 lb (680 g)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 large onions, thinly sliced
- 1 cup (240 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) fresh thyme leaves or 1/2 tsp (1 g) dried thyme
- 2 tbsp (30 ml) red wine (optional)
- Fresh parsley for garnish (optional)

Instructions

1. Pat steak dry and season with salt and pepper. Lightly dredge in flour, shaking off excess. Heat vegetable oil in a large skillet over medium-high heat and sear steak 3–5 minutes per side until a deep brown crust forms. Transfer steak to a plate and tent with foil.
2. Reduce heat to medium and add butter to the same skillet. Add sliced onions and cook slowly until deeply caramelized, about 15–20 minutes. Deglaze pan with red wine if using, scraping browned bits, then add beef stock, Worcestershire sauce, and thyme; simmer to reduce slightly. Return steak to pan and spoon gravy over, simmering 3–5 minutes to finish to desired doneness. Rest 8 minutes, slice against the grain, spoon onions and gravy over, and garnish with parsley.