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Hanger Steak

December 23, 2011

I took a trip to a Paris Bistro tonight, although it was only in my own kitchen and dining room.  But it was most enjoyable.  I relish the memories of so many wonderful steak dinners in Paris, not the type of steak that we think of here in the U.S., so different and enjoyable at each bistro.  The cut of meat known as hanger is not often found in our local stores, but if you pester your butcher you may get lucky.  It is a delicious cut of meat, budget friendly and super fast to cook.

Hanger Steak


  • 1 1/2 lbs. Hanger Steak
  • Salt and Freshly Ground Pepper
  • 3 T. Olive Oil (divided)
  • 3 T. Herbs de Provence
  • 1/2 C. Dry Red Wine
  • 2 oz. Unsalted Butter
  • Fresh Parsley (for garnish)


  1. Salt and pepper the steak
  2. Combine the 2 T. oil with the Herbs de Provence and pour over the steak (marinate for approx. 30 minutes)
  3. Add the remaining olive oil and heat a frying pan over high heat; when hot add the steak and brown evenly (turn as needed); 6 minutes total will be a medium-rare steak
  4. Remove steak from pan; add the wine and deglaze the pan; add the butter and heat thoroughly
  5. Slice the steak and put on a warmed serving platter; pour the sauce over the steak and serve immediately

(Serve with French Fries and a Green Salad)

(Serves 2-4)

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