Recipe by Chef Shelley Pogue
"The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!"
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4 (6 ounce)
hanger steaks - fat and silver skin trimmed
1 1/2 tablespoons
salt and pepper to taste
fresh green beans, trimmed
salt and pepper to taste
3 fluid ounces
butter, room temperature
I haven't tried this recipe yet, but for the person who asked, you can find demi glace at fine cooking supply (e.g., Williams-Sonoma) or specialty foods stores or online, although any "upscale" grocery store with real butchers should have a version available--just ask one of the men behind the counter (I've seen it frozen). You can make your own if you can get veal bones and have the time.
For those who are wondering, Hanger Steak is pretty hard to find. On the SF Peninsula, only Mollie Stone's carries this cut currently (I'm told by the owner that they're the only ones who still butcher from the whole animal, which is why they have it.) It rocks! Well guarded secret of the butchers ;-)
This recipe looks 5 star. Would love to make this, but where do you get demi glace?
Made this for company last night. Was able to find demi glace and hanger steak at local butcher shops. Everyone raved! The sauce was out of this world, definately felt like I was eating out at a great restaurant instead of in my own dining room.
Did this by the book for three of us. I couldn't vote because I was the cook. (Of course it would be good). Well they raved about how good it was, I have to agree! From the recipe I was not sure how so serve the Shallots, but it worked out great. Also had trouble finding Demi Sauce, but now will always have some on hand.
This was really good but I don't think that the method of cooking this meat made it tender. It was very tough. It had good flavor however. Thanks so much for posting the recipe.
The recipe for the meal is really good and the sauce is wonderful. I was very careful to cook my steak to only very rare and let it rest. It was still chewier than I prefer but the flavor was good. I think cooking even to medium rare might have been too tough to enjoy.
This was fabulous! I did not have time or the inclination to spend two days making real demi-glace so I used the darkest beef gravy in a jar that I could find. I also did not have port wine so I used Sherry and it was very good. I am not sure how the real original recipe here would have tasted but I substituted what I could and it turned out fabulous so I'm sure that with the real demi-glace say it is equally good, if not better. Hats off to the chef!
I substituted skirt steak (as hanger was nowhere to be found) and couldn't find the demi glace, either. For that, instead of the demi glace, I put some beef broth into the shallot and port wine mixture to give a little extra flavor. I cooked that down and then ultimately drained the excess liquid. The shallots on the steak tasted AMAZING. Oh, and the green beans were so simple, but some of the best I've ever had. Also did some grilled potatoes, too.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Hanger Steak with a Roasted Shallot Port Demi Sauce and Grilled Garlic Green Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 471
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