Pascal’s hanger steak with pan sauce
Pascal Olhat’s classic bistro preparation of hanger steak, just add frites and you might as well be in Paris. Quick, easy and delicious.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 -3 servings 1x
Ingredients
Scale
- Olive oil
- 1 T chopped herbs such as thyme or rosemary divided
- 1 T chopped parsley, divided
- 1 hanger steak, about 1 –1.5 pounds, middle tendon removed
- 1 small shallot, minced
- 1/2 – 3/4 cup dry red wine, or a combination of red wine and stock
- 1–2 T unsalted cold butter
- Salt and pepper to taste
Instructions
- Rub the steak in olive oil and sprinkle half the herbs on the meat. Wrap in plastic wrap and let sit in fridge for up to 24 hours. If you don’t have time to let sit, go ahead and cook right away.
- Preheat oven to 425 degrees. In a hot pan, add about 1 T olive oil and heat until oil glistens. When hot, add the steak. If your oil is hot enough you will hear it sizzle when you add the meat. Brown the meat briefly on all sides. Remove from heat and finish in the oven for about 7 minutes until medium rare.
- Remove steak from the oven and let rest on a plate. Now you are going to work with the tasty bits left in the pan. Return the pan to the stovetop and add shallots and cook briefly taking care not to burn and scraping up any bits in the bottom of the pan. Add wine and/or stock, bring briefly to a boil and reduce heat to medium. Cook until the pan sauce to about half the original volume, stirring. Take the pan off the heat and add any juices that have accumulated under the resting meat. Whisk in butter. Season with salt and pepper. Cut steak across the grain on the diagonal and dress with the pan sauce. Garnish with remaining chopped herbs.