Herbed Hanger Steak

Name: Herbed Hanger Steak
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 3 Tbsps olive oil; 2 servings Salt and freshly ground pepper; 2 larges shallots, thinly sliced; 454 grams hanger steak, about 1 inch thick, trimmed (see Note); 1 Tbsp thyme leaves

Herbed Hanger Steak might be It is a good option if you're following a gluten free, dairy free, and primal diet. If you have thyme leaves, salt and pepper, shallots, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.

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Salt And Pepper

Olive Oil

Steak

Thyme

Dry Seasoning Rub

In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium rare.

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Meat

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Frying Pan

Transfer the steak to a cutting board and let stand for 5 minutes.

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Steak

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Cutting Board

Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.

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Shallot

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Frying Pan

Thickly slice the steak across the grain and arrange on plates. Spoon the sauted shallots on top of the steak and serve immediately.

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Shallot

Grains

Steak

Notes: If the steak has a membrane that runs down the middle of the meat, remove it by cutting on either side of the membrane, dividing the steak into 2 long strips.

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Steak

Meat

Equipment

Frying Pan

Cutting Board

Ingredients

Servings:

3Tbsps

olive oil 2servings

Salt and freshly ground pepper 2larges

shallots, thinly sliced 454grams

hanger steak, about 1 inch thick, trimmed (see Note)1Tbsp

thyme leaves

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Provenance Vineyards Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 34 dollars.