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

You can never have too many main course recipes, so give Herbed Hanger Steak a try. This recipe serves 2. One serving contains 679 calories, 46g of protein, and 53g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be flavorful and satisfying. 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. From preparation to the plate, this recipe takes roughly 45 minutes.

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

Equipment you will use

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

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

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. 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. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.