8oz Hanger Steak Recipe

Season the Steak

Season the hanger steak with salt and black pepper on both sides.

Cook the Steak

Heat olive oil in a skillet over medium-high heat. Add the steak and sear for about 4-5 minutes per side for medium-rare. Remove from the skillet and let it rest.

Cook the Vegetables

In the same skillet, add olive oil, sliced onions, and garlic. Sauté until translucent. Add bell peppers and cook until soft.

Finish the Sauce

Stir in balsamic vinegar, salt, and black pepper. Cook for another 5 minutes, then set aside.

Grate the Potatoes

Grate the potatoes and onion. Squeeze out excess moisture and mix with salt and pepper.

Cook the Rösti

Heat olive oil in a skillet over medium heat. Add the potato mixture and flatten it into an even layer. Cook until crispy and golden, about 5-7 minutes per side. Cut into wedges and keep warm.

Sauté Shallots

In a small saucepan, melt butter over medium heat. Add chopped shallots and sauté until soft.

Make the Jus

Pour in red wine and beef stock. Bring to a boil, then reduce heat and let simmer until reduced by half. Season with salt and pepper to taste.

Serve It Up

Slice the hanger steak and plate it with potato rösti on the side. Top with pepperonata and drizzle with red wine jus.