While the hanger steak might be a lesser known cut of beef in Australia, the French have been enjoying onglet à l’échalote, aka hanger steak, since the mid-1900s.
Sometimes nicknamed “the butcher’s steak”, hanger steak can be tricky to find as there is only one per animal (and some butchers like to keep it for themselves). If you do get your hands on one, try this popular Parisian bistro dish “onglet à l’échalote” – or hanger steak with shallots.
Onglet à l’échalote is traditionally served with caramelised shallots cooked in red wine vinegar and butter. In this version by French cook and creator of the French Cooking Academy, Stephane, the hanger steak is seasoned and seared on a high heat for just a few minutes to keep the meat tender.
Born in Paris, Stephane lives in South-West Victoria where he enjoys discovering local food producers, growing his own ingredients and creating boutique courses that teach the art of French cooking. Check out his YouTube channel or follow him on Instagram for more French cooking inspiration.
Recipe: French Hanger Steak (Onglet à l’échalote)
- Frying pan or skillet (cast iron is best)
- Wooden spoon
- A roasting pan or plate to keep the steaks warm in the oven
- Aluminium foil to cover the meat once cooked
- 2 cuts of hanger steak (around 160-180g each)
- 2 to 4 large shallots
- 1 tbsp of chopped parsley
- 1 tbsp of grapeseed or vegetable oil
- 30g of unsalted butter, cut into small cubes (about 10g for cooking the meat and 20g for cooking the shallots)
- 50ml of red wine vinegar (or red wine)
- Salt and pepper to taste
Preheat your oven to 70ºC/158ºF. Prepare the meat by seasoning it with salt and pepper just prior to cooking.
Add the oil and butter to the skillet or frying pan, and bring to a high heat.
Add the steaks to the pan and sear for 2-3 minutes on each side, keeping the meat rare.
Remove the steaks from the pan and transfer them to a roasting pan or plate. Cover it with foil and keep it warm in the oven while you make the caramelised shallots.
Add the shallots to the same pan on a high heat and caramelise for 2 minutes, stirring continuously.
Add the red wine vinegar or wine to the pan and let it reduce on high for around 30 seconds. Turn the heat to low and stir through the rest of the butter.
Take out the steaks from the oven and pour any excess meat juices into the pan, incorporating gently into the shallot mix. Adjust the seasoning with salt and pepper to taste.
Cut the steak into rough slices and serve on a bed of caramelised shallots, keeping some aside to garnish the top, along with chopped parsley. Bon appetit!