Hanger Steak with Shallots

Ingredients

• 1 tablespoon canola oil or extra virgin olive oil
• 4 hanger steaks, 6-8 ounces each
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 6 medium shallots, thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 cup red wine
• 2 tablespoons finely chopped Italian parsley

Directions

1. Warm the oil over high heat in a large skillet or sauté pan with a heavy base. Blot the steaks well with a paper towel, then sprinkle them with salt and pepper.
2. Once the pan is very hot, add the steaks and let each side develop a deep brown crust. Resist nudging them before the first side has browned, since that crust needs quiet contact with the pan. Turn the steaks as needed and cook them to the doneness you like, about 6 minutes total for medium-rare, remembering they will keep cooking a bit as they sit; cook a few minutes more if you prefer them further done.
3. Move the steaks to a warmed platter, tent them with foil, and let them rest while you work on the sauce. Lower the heat to medium, then add a tablespoon of butter along with the shallots. Add salt and pepper, and cook, stirring often, until the shallots have softened, about 3 to 5 minutes.
4. Pour in the vinegar and cook until it has evaporated, then add the wine.
5. Bring the wine up to a boil and simmer it until it has reduced by about half. Take the pan off the heat, then stir in the remaining tablespoon of butter and the chopped parsley.
6. For serving, slice each steak thinly against the grain. Arrange the slices on a warm dinner plate, spoon the hot shallot sauce over the top, and serve right away.