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Cookbooks

Hanger Steak with Shallots

Recipe information

  • Yield

    serves 4

Ingredients

1

/2 cup extra-virgin olive oil

1

/4 cup sherry vinegar

2

garlic cloves, crushed

4

teaspoons Dijon mustard, plus more for serving

1

tablespoon Worcestershire sauce

1

1/2 pounds hanger steak

5

medium shallots, halved or quartered

Coarse salt and freshly ground pepper

Need to make a substitution?

Preparation

  1. Step 1

    Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.

    Step 2

    Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfer shallots to a plate.

    Step 3

    Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140°F (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.

    Step 4

    Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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