Hanger Steak & Eggs Recipe

Prepare steak

Bring the 4 oz hanger steak to room temperature for 20–30 minutes. Pat dry with paper towels and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tablespoon neutral oil and swirl. Add the steak and sear undisturbed for 2 minutes until a deep brown crust forms. Flip and add 1 tablespoon butter; baste and cook another 1.5–2 minutes for medium-rare (internal 125–130°F / 52–54°C). Adjust time for desired doneness. Transfer steak to a cutting board, tent loosely with foil and let rest 6–8 minutes before slicing.

Make green peppercorn cognac sauce

Wipe the skillet if it has burned bits, then reduce heat to medium and add 1 tablespoon butter. Add 1 tablespoon minced shallot and sauté 1 minute until translucent. Add 1 tablespoon drained and lightly crushed green peppercorns and sauté 20 seconds. Carefully add 2 tablespoons cognac; if comfortable, tilt the pan to flambé briefly to burn off alcohol, or simmer 30 seconds until reduced slightly. Add 1/4 cup beef stock and scrape any browned bits from the pan. Simmer 1–2 minutes to reduce by about half. Stir in 2 tablespoons heavy cream and 1/2 teaspoon Dijon mustard; simmer 1 minute until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper. Stir in 1 teaspoon chopped parsley. Keep warm.

Slice steak

Slice the rested hanger steak against the grain into thin strips. Spoon a small amount of green peppercorn cognac sauce over the sliced steak just before plating, reserving some sauce for the plate.

While the steak rests and sauce is finishing, prepare two sunny-side-up eggs. Heat a nonstick skillet over low–medium heat and add 1 teaspoon butter. Crack eggs into a small bowl one at a time and gently slide into the pan. Cook slowly for 2–3 minutes until whites are set but yolks remain runny. Optionally cover the pan for 20–30 seconds to set the whites around the yolk. Season with 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper. Remove carefully with a spatula and keep warm on the plate beside the steak.

Par-cook potatoes if desired: to speed time and ensure tender centers, microwave the diced potatoes in a covered bowl with a tablespoon of water for 2–3 minutes until just softened, then drain. Alternatively proceed raw.

In a medium skillet over medium-high heat, add 1.5 tablespoons olive oil. When shimmering, add the diced potatoes in a single layer. Let cook undisturbed 3–4 minutes to brown, then stir occasionally for another 6–8 minutes until potatoes are golden and tender.

Add 1/4 cup diced yellow onion and 1/4 cup diced green bell pepper; sauté 3–4 minutes until softened. Add 1/2 teaspoon minced garlic, 1/2 teaspoon paprika, 1/4 teaspoon dried thyme, 3/4 teaspoon salt and 1/4 teaspoon black pepper; cook 1–2 minutes to toast spices. Taste and adjust seasoning. Stir in 1 teaspoon chopped chives or parsley if using, then remove from heat and keep warm.

Toast the English muffin halves in a toaster or under a broiler until golden. Spread each half with 1/2 tablespoon butter while hot.

Plating: On a plate, place the toasted English muffin. Arrange the breakfast potatoes to one side. Lay the sliced hanger steak next to the potatoes and place the two sunny-side-up eggs overlapping the steak slightly. Spoon additional green peppercorn cognac sauce over the steak and a little on the plate for garnish. Sprinkle a few pinches of chopped parsley over the dish and serve immediately.