Herbed Hanger Steak

1. 1

   Rub the steak with 2 tablespoons of the olive oil and coat with the thyme. Season with salt and pepper.

2. 2

   In a large cast-iron skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 4 minutes per side for medium rare. Transfer the steak to a cutting board and let stand for 5 minutes.

3. 3

   Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.

4. 4

   Thickly slice the steak across the grain and arrange on plates. Spoon the sauteed shallots on top of the steak and serve immediately.

5. 5

   Notes: If the steak has a membrane that runs down the middle of the meat, remove it by cutting on either side of the membrane, dividing the steak into 2 long strips.

* Per serving · 4 servings · Values may vary.

No additional tips available.