Entrée: United States – Seared Hanger Steak with Red Wine Reduction

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 25 min

Ingredients

1 lb (450 g) hanger steak
Salt and black pepper to taste
2 tbsp (30 ml) olive oil
1 tbsp (14 g) unsalted butter
For Red Wine Reduction:
1 cup (240 ml) red wine (preferably a dry variety)
2 tbsp (30 ml) shallots, finely chopped
1 tsp fresh thyme leaves
1 tbsp (14 g) cold unsalted butter, cubed
Salt and black pepper to taste

Instructions

1. **Cook the Steak:**
   - Season the hanger steak generously with salt and black pepper. Heat olive oil in a heavy skillet over high heat. Add the steak to the skillet and sear for about 4-5 minutes on each side for medium-rare, adding the butter halfway through cooking. Remove steak from the skillet and let it rest.

2. **Prepare the Red Wine Reduction:**
   - In the same skillet, lower heat to medium and add shallots. Sauté until soft and translucent. Pour in the red wine and add thyme, scraping up any browned bits from the bottom of the skillet. Simmer until the wine reduces by half.
   - Remove from heat and stir in the cold butter cubes until the sauce is smooth. Season with salt and black pepper.

3. **Serve:**
   - Slice the hanger steak against the grain and drizzle the red wine reduction sauce over the steak before serving.

These recipes highlight the rich, beefy flavor of hanger steak and pair it with classic sauces to enhance its natural taste. Enjoy!