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  • Hanger steak parisian style

Hanger steak parisian style

Posted on Dec 20th, 2020
by Stephane
Categories:
  • How to recipes
  • Meat dishes
Hanger steak

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:

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About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

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