Hanger Steak with Mustard SauceSteven Raichlen
Hanger Steak with Mustard Sauce
- Yield: 2 servings
- 1 pound hanger steak (if sold in a long strip, cut it in half widthwise)
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
For the sauce:
- 3 tablespoons butter (salted or unsalted—it doesn’t matter)
- 2 shallots, minced (about 1/2 cup)
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 1 tablespoon grainy (Meaux-style) mustard or Dijon mustard, or to taste
Step 1: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Step 2: Generously season the steak(s) with salt and pepper on both sides. Drizzle with olive oil on both sides, rubbing the oil and seasonings into the meat.
Step 3: Arrange the steak on the grill running diagonal to the bars of the grate. Grill until crusty, brown, and cooked to taste, 3 to 4 minutes per side for medium-rare, giving the steak a quarter turn after 1-1/2 minutes to lay on a crosshatch of grill marks. (Note: because hanger steak is fibrous, it will taste best served rare to medium-rare.)
Step 4: Transfer the hanger steak to a platter and keep warm.
Step 5: Meanwhile, make the sauce: Melt 1 tablespoon butter in a saucepan over medium-high heat. Add the shallots and cook until lightly browned, 2 minutes, stirring with a whisk. Whisk in the wine and boil until reduced to 2 tablespoons. Whisk in the cream and boil until reduced by half. Whisk in the mustard. Whisk in the remaining 2 tablespoons butter and add salt and pepper to taste: the sauce should be highly seasoned. Spoon the sauce over the hanger steak and serve at once.