Seared Hanger Steak with Balsamic Shallot Reduction is an exquisite embodiment of culinary elegance, a dish that combines the simplicity of seared hanger steak with the luxurious complexity of a balsamic shallot reduction. With each element thoughtfully crafted and meticulously executed, this recipe transforms a few ingredients into a symphony of flavors and textures that captivate the palate.
At the core of this dish lies the hanger steak, a cut prized for its robust flavor and tender texture. Before cooking, the steak is allowed to rest at room temperature, a crucial step that ensures even cooking and ultimate succulence. Seasoned generously with salt and black pepper, it is prepared to unveil its full potential on the plate.
What is a Hanger Steak?
A hanger steak is a cut of beef that comes from the plate section of the cow, specifically the diaphragm muscle. It is prized for its intense beefy flavor and tenderness, making it a favorite among steak enthusiasts. Hanger steak is typically elongated and has a pronounced grain, which, when cooked correctly, yields a juicy and flavorful steak with a slightly coarse texture.
The stage for the hanger steak’s performance is set by a piping hot skillet. Sizzling in extra virgin olive oil, the steak sears to perfection, the exterior forming a beautifully caramelized crust while preserving its moist interior. This culinary choreography requires skill, precision, and a keen eye for achieving the ideal level of doneness. For those who appreciate a medium-rare steak, the internal temperature should reach around 130°F (54°C).
What elevates this dish from the ordinary to the extraordinary is the enchanting balsamic shallot reduction. Shallots, finely chopped and sautéed, impart a subtle sweetness and depth to the reduction. Brown sugar, added to the mix, contributes a delicate hint of caramelization, balancing the acidity of the balsamic vinegar.
As the reduction simmers, it transforms, reducing by half and thickening into a luscious and glossy sauce. The addition of unsalted butter introduces a rich, velvety texture, creating a luxurious masterpiece that will enrobe the seared hanger steak.
Seared Hanger Steak with Balsamic Shallot Reduction is a work of art both in its creation and presentation. The rested hanger steak, glistening with savory juices, is sliced against the grain into thin, succulent strips. As it takes its place on the plate, it is drizzled with the mesmerizing balsamic shallot reduction.
For those who appreciate a touch of freshness, the dish can be adorned with freshly chopped parsley, which not only adds a vibrant pop of color but also a subtle herbal note that enhances the overall experience. However, this garnish is entirely optional, as the flavors of the steak and reduction stand alone in their magnificence.
Seared Hanger Steak with Balsamic Shallot Reduction invites a variety of accompaniments. Creamy mashed potatoes provide a luxurious canvas for the steak and reduction to shine. Roasted vegetables, with their earthy sweetness, offer a harmonious contrast to the dish. A crisp green salad provides a refreshing balance to the richness of the reduction. The choice is yours, as this dish adapts gracefully to any side dish you desire.
Seared Hanger Steak with Balsamic Shallot Reduction is a culinary experience that celebrates simplicity, quality, and artistry. It transforms humble ingredients into a symphony of flavors and textures, where the star ingredient, the hanger steak, takes center stage, and the balsamic shallot reduction performs a harmonious duet. Whether shared at a special occasion or savored as an intimate indulgence, this dish is a testament to the culinary arts and the pleasure of exceptional food.
Seared Hanger Steak with Balsamic Shallot Reduction
Course: MainsCuisine: New AmericanDifficulty: Medium4
servings30
minutes15
minutes45
minutesSeared Hanger Steak with Balsamic Shallot Reduction is a sumptuous culinary masterpiece, featuring perfectly cooked hanger steak adorned with a luscious balsamic shallot reduction, a harmony of flavors that elevates the senses.
Ingredients
1 pound 1 hanger steak
2 tablespoons 2 extra virgin olive oil
2 2 shallots, finely chopped
1/2 cup 1/2 balsamic vinegar
2 tablespoons 2 brown sugar
2 tablespoons 2 unsalted butter
to taste, salt and ground black pepper
Directions
- Prepare the Hanger Steak:
Remove the hanger steak from the refrigerator and let it sit at room temperature for about 30 minutes. This allows it to cook more evenly. Pat the steak dry with paper towels to remove any excess moisture. Season both sides generously with salt and ground black pepper. Drizzle with extra virgin olive oil. - Preheat the Pan:
Heat a large, heavy skillet or cast-iron pan over high heat until it’s smoky. - Sear the Steak:
Carefully place the seasoned hanger steak in the hot pan. Sear it for about 3-4 minutes on each side for medium-rare finish, adjusting the time to your preferred level of doneness. Use tongs to flip the steak and sear the edges as well to ensure even cooking. For a medium-rare steak, it should have an internal temperature of about 130°F (54°C). Transfer the seared steak to a plate, and let it rest while you prepare the balsamic shallot reduction. - Make the Balsamic Shallot Reduction:
In the same skillet or pan, add the chopped shallots and a drizzle of extra virgin olive oil. Sauté them over medium heat until they become fragrant and translucent, about 2-3 minutes. Pour in the balsamic vinegar and add the brown sugar, stirring to combine. Bring the mixture to a simmer. Allow the sauce to simmer and reduce by half, which should take about 5-7 minutes. Stir occasionally.
Reduce the heat to low and add the unsalted butter to the sauce. Stir until the butter is fully melted and incorporated, creating a glossy and rich balsamic shallot reduction. Season with additional salt and black pepper if needed. - Slice and Serve:
Slice the hanger steak against the grain into thin strips. Plate the sliced steak and drizzle the luscious balsamic shallot reduction over the top.
Serve the Seared Hanger Steak with Balsamic Shallot Reduction immediately, accompanied by your favorite side dishes, such as mashed potatoes, roasted vegetables, or a green salad.