Hanger steak with mash, charred onions and gravy is a perfect meal, if you like simplicity and big flavours. Since the hanger steak must be served rare or medium rare to avoid toughness, and the gravy is made of only three ingredients, the meal is quick and easy to make and yet very delicious.
Hanger steak, or onglet in French, is a piece of meat found near the kidneys and spine of cattle. The texture is quite grainy and it resembles flank steak. Some say hanger steak is the most tender cut of an animal, and for many years a hanger steak was known as “butcher’s steak”, because butchers would keep it for themselves. However, the meat gets very dry and tough if overcooked, so always serve it rare or medium rare. If you don’t like rare meat, don’t buy hanger steak.
For many years hanger steak was a forgotten piece of meat in Denmark, or maybe the butchers just kept the cut in the dark, but 5 years ago the cut emerged on the menu of several restaurants. People started asking about the cut, and soon well-stocked butchers started selling hanger steak. Unfortunately many people still don’t know the cut, and it is impossible to find hanger steak in a normal food market or grocery store. Luckily, I know a small slaughterhouse nearby and I am able to buy all the hangers steaks I need, and at very reasonable prices. If the meat is not sold as hanger steak, it is minced. What a shame!
Since a hanger steak takes only a short time to cook, I wanted a gravy equally easy. Charred shallots, beef stock, a bit of butter and the delicious juices left when the steak has rested makes a perfect gravy. Serve it with creamy mash and fresh parsley.