Hanger Steak & Side Recipe

Bring to temp & season

Remove the 8 oz hanger steak from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/4 tsp garlic powder; press the seasoning into the meat.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking lightly, about 3–5 minutes. Add 1 tablespoon neutral oil and heat until shimmering.

Sear the steak

Place the hanger steak in the hot pan and sear without moving for 2.5–3 minutes to develop a brown crust. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature 125–130°F / 52–54°C). Adjust time ±1 minute for desired doneness.

Baste and finish

Reduce heat to medium, add 1 tablespoon unsalted butter, 2 thyme sprigs and 1 crushed garlic clove to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly for 30–60 seconds to flavor and finish cooking. Remove steak to a cutting board and rest for 6–8 minutes tented loosely with foil.

Slice on a bias

After resting, identify the grain of the meat and slice the hanger steak across the grain on a 45-degree angle into 1/4-inch slices. Arrange slices on the plate.

While the steak rests, pour off excess fat from the hot pan leaving any browned bits. Add 1 tablespoon minced shallot and cook over medium heat for 30–45 seconds until softened. Deglaze with 60 ml red wine or 60 ml beef stock, scraping up browned bits. Add 60 ml beef stock and simmer until reduced by about half, 2–3 minutes. Whisk in 1 tablespoon cold cubed butter off heat to emulsify and finish the sauce. Stir in 1 tablespoon chopped parsley and season to taste with salt and pepper. Spoon sauce over sliced steak.

Place 300 g peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Cook until tender when pierced, 12–15 minutes. Drain well and return to the warm pot to dry for 1 minute.

Mash the potatoes with 60 ml whole milk and 1 tablespoon unsalted butter until smooth but still a bit fluffy. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Keep warm until ready to serve.

Preheat oven to 220°C (425°F). On a baking sheet, toss 200 g prepared seasonal vegetables with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Spread in a single layer.

Roast for 12–18 minutes, shaking the pan halfway through, until vegetables are tender and lightly caramelized at edges. Remove and keep warm until serving.