Hanger steak parisian style

Learn how to prepare hanger steaks to make France’s best kept secret steak recipe called Onglet a l’échalote.  This is a simple steak recipe that is served with a shallot, parsley and red wine vinegar sauce.  An absolute classic French dish that will not disappoint. 

INGREDIENTS  

• 400 grams hanger steaks (onglet) or flank steaks (bavette).  The steaks must be prepared as shown in the video. 
• 50 grams unsalted French style butter. 
• 80 grams shallots finely sliced. 
• 4 or more tablespoons red wine vinegar 

• Salt and pepper to season. 

INSTRUCTIONS 

• Clean meat pieces by trimming skin pieces and excess fat (some fat needs to remain). 
• Slice steak away from the chewy tendon strips and reserve in the fridge. 

• Thinly slice shallots along the longitudinal lines. 
• Chop parsley finely. 
• Preheat oven to 70C to 90C
• Pan fry steak in heated oil on medium heat for 2 – 3 minutes each side (depending on preference) but steaks must not be cooked beyond medium rare. 
• Place Steaks in a dish, cover with foil and keep warm in the oven.   

• Reduce heat under the pan and melt butter in the steak juices. 
• Add shallots and cook gently for 3 – 4 minutes, then add vinegar and reduce liquid by half. 
• Add salt and parsley and mix in. 
• Remove dish of steaks from the oven and pour steak juices from the dish into the shallots and mix. 
• Slice steak into 1 – 2 cm (1/4 inch) thick pieces, assemble on a plate and add on top the shallot sauce (but don’t overdo it). 

• Sprinkle parsley over and serve with a salad. 

Note:  Use red chopping board for meat, green for vegetables and blue for fish.  

Onglet (hanger steak) a l’échalote video recipe:

Stephane