Hanger Steak with Shallots
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
Heat oil in a large heavy-bottomed skillet or sauté pan over high heat. Pat the steaks dry with a paper towel and season them with salt and pepper.
When the pan is hot, place the steaks into the pan, and brown them on all sides. , a few minutes longer for more well done.
Transfer the steaks to a warm dish and cover them with foil and let them rest while you prepare the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook, stirring frequently until the shallots are softened, about 3 to 5 minutes. Add the vinegar and cook until it boils away, then add the wine. Bring the wine to a boil and let reduce to about half. Remove pan from heat, stir in the remaining tablespoon of butter and the chopped parsley.
To serve, cut each steak across the grain into thin slices. Fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.