Jul 09 2026
Restaurants›Fresko›Hanger Steak With Sweet Demi-glace* Recipe

Hanger Steak With Sweet Demi-glace* Recipe

Inspired by Fresko
Time1h 30m
Serves4

goat cheese & chive smashed red potatoes, sautéed kale, crispy tobacco onions

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Ingredients

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Hanger Steak

Sweet Demi-Glace

Goat Cheese & Chive Smashed Red Potatoes

Sautéed Kale

Crispy Tobacco Onions

Method

Hanger Steak

  1. 1

    Prepare the Steak

    Season the hanger steak generously with salt and black pepper on both sides. Let it sit at room temperature for about 30 minutes.

  2. 2

    Cook the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the hanger steak and sear for about 4-5 minutes on each side for medium-rare. Adjust time for desired doneness. Remove steak from the skillet and let rest for 10 minutes before slicing.

Sweet Demi-Glace

  1. 3

    Make the Demi-Glace

    In a saucepan, combine beef stock and red wine. Bring to a boil, then reduce to a simmer. Add honey and continue to simmer until reduced by half, about 20 minutes. Stir in butter before serving.

Goat Cheese & Chive Smashed Red Potatoes

  1. 4

    Prepare the Potatoes

    Wash and cut red potatoes into quarters. Boil in salted water until fork-tender, about 15-20 minutes.

  2. 5

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add goat cheese, butter, chives, salt, and pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Sautéed Kale

  1. 6

    Sauté the Kale

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add chopped kale, salt, and pepper. Cook until the kale is wilted and tender, about 5-7 minutes.

Crispy Tobacco Onions

  1. 7

    Soak the Onions

    Place thinly sliced onions in buttermilk and soak for at least 30 minutes.

  2. 8

    Prepare the Coating

    In a bowl, mix together flour, cornstarch, salt, and pepper.

  3. 9

    Fry the Onions

    Heat vegetable oil in a deep skillet over medium-high heat. Dredge soaked onions in the flour mixture and fry in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.

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