Black Angus Hanger Steak & Eggs Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat the oven to 425°F (220°C). Wash the fingerling potatoes and cut them in half lengthwise. Toss them with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for about 25-30 minutes until crispy and golden brown.

2. 2

   Cook the Steak

   Season the hanger steak generously with salt and black pepper. In a hot skillet over medium-high heat, add a tablespoon of olive oil and sear the steak for 4-5 minutes on each side for medium-rare. Remove the steak from the pan and let it rest for 5 minutes before slicing.

3. 3

   Make the Bearnaise Sauce

   In the same skillet, reduce the heat to medium and add the finely chopped shallots. Cook until translucent. Add white wine vinegar and reduce until almost evaporated. In a bowl, whisk together egg yolks and the reduced vinegar mixture. Slowly whisk in melted butter until the sauce is smooth. Stir in chopped tarragon and season with salt and pepper.

4. 4

   Cook the Eggs

   In a separate pan, heat a bit of butter over medium-low heat. Crack the eggs into the pan and cook until the whites are set but the yolks remain runny, about 3-4 minutes.

5. 5

   Assemble the Dish

   On a plate, arrange the sliced hanger steak, crispy fingerling potatoes, and sunny side up eggs. Drizzle bearnaise sauce over the steak and serve immediately.