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.
- 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.
- 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: