Ingredients
1tbspcanola oil or extra virgin olive oil
32ozhanger steaks,(4 slices), trimmed of main gristle running through center
salt and freshly ground pepper
2tbspunsalted butter
6medium shallots,thinly sliced
2tbspred wine vinegar
1/2cupred wine
2tbspfinely chopped Italian parsley
Preparation
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. (Do not move the steak pieces until they have browned on one side, otherwise, they won’t brown easily.)
Continue to turn them until they are cooked to preference. Cook for 6 minutes total for medium-rare (the steaks will continue to cook as they rest), 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 preparing the sauce.
Reduce the heat to medium, add a tablespoon of butter and the shallots. Season with salt and pepper and cook for about 3 to 5 minutes, stirring frequently until the shallots are softened.
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.
