Hanger Steaks with Shallot Red Wine Sauce

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Serves 6

3 lbs. hanger steak, about ¾-inch thick (or other grilling type steak)
5 tablespoons margarine
1 tablespoon olive oil
4 large shallots, thinly sliced
¾ cup dry red wine
2 tablespoons balsamic vinegar
1 teaspoon sugar

Season steaks with salt and pepper. In a large sauté pan, heat 2 tablespoons of the margarine. Add steaks and cook over high heat, turning once until medium rare, about 10 minutes total cooking time. Remove steaks from heat.

In the same saucepan, add 2 more tablespoons margarine and the olive oil. Add the shallots and coook over medium heat until shallots are softened and lightly browned, about 8 minutes. Add red wine, vinegar and sugar and simmer until reduced by ½, about 5 minutes. Remove from heat and whisk in remaining tablespoon margarine. Season with a sprinkle of kosher salt and pepper.

Slice steaks and serve with sauce

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