Bistro Steak. Even the name sounds wonderful. Not exotic, not overly fancy, but somehow decadent, a treat, like using French butter on your fresh baked brioche.
Bistro food, by nature is French, and focuses on slow cooked, robust, and sometimes ‘earthy’ dishes, that usually pair very well with wine. The idea is to be simple, not exceptionally creative, and to return to the basics of simple food done right.
Just my thing.
This dish fits perfectly with the bistro concept, and I think you will agree after making it, it’s incredibly delicious. Hanger steak, also known as the hanging tenderloin, is a cut of meat that sits on the end of the tenderloin next to the diaphragm. So it’s almost like a cross between a tenderloin and skirt steak, there are only two of these cuts on each cow, and in my opinion, is the best cut of meat. It’s also known as the ‘butcher’s’ cut, because the butcher used take this cut for himself. Like tenderloin, it’s thick enough to handle a long sear, and contains very little fat. Like skirt steak, it was become tough after cooking past medium, and contains an absurd amount of flavor. Also like skirt steak, it takes marinades exceptionally well.
This recipe is relatively simple. The focus is on great ingredients, and ensuring the cooking technique is flawless. The flavors and aromas will develop and you will see why this is such a great recipe.
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 4 portions
4 7oz hanger steaks
10 shallots, peeled
2 sprigs thyme, leaves only
2 tbsp organic unsalted butter
2 tbsp vegetable butter
2 tbsp balsamic vinegar
crumbled roquefort cheese (or other good quality bleu veined cheese)
panko bread crumbs
Using a French mandolin or very sharp knife, slice the shallots as thin as possible (paper thin). Begin gently sauteing them in a heavy bottom saute pan. Add the thyme, season with salt and pepper, and 1 tbsp butter. Slowly caramelize. Continue cooking until deeply caramelized and golden in color. Let cool.
Prepare your oven broiler on low broil setting.
Lightly coat the steaks with vegetable oil, and liberally season with salt and pepper. In a heavy bottom saute pan, sear steaks on all sides. Deglaze with the vinegar, let the vinegar evaporate until almost completely dry. Remove the steaks from the pan and let rest.
Place steaks on a baking pan, smother the steaks with the caramelized onions, top with bleu cheese and a light sprinkle of panko. Place a tiny bit of the remaining butter on top of each. Broil until gold brown (steaks should be mid-rare). Serve right away.
This is best served with parmesan/truffle french fries, grilled asparagus and red wine sauce. Serve with a ‘big’ red wine.