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Le Chaudron recipe
Onglet à la plancha
Seared hanger steak with balsamic shallots
⏱ 15 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4hanger steaks, 180 g / 6 oz
6gray shallots
5 clovesgarlic
100 ml (½ cup)balsamic vinegar
60 g (2 oz)unsalted butter
3 tbspolive oil
1bunch of flat-leaf parsley
2 sprigsfresh thyme
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 hanger steaks, 180 g / 6 oz
- 6 gray shallots
- 5 cloves garlic
- 100 ml (½ cup) balsamic vinegar
- 60 g (2 oz) unsalted butter
- 3 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 2 sprigs fresh thyme
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 4 steaks out of the fridge 30 minutes ahead. Hanger steak is long-grained and needs gentle handling.
- Very finely chop the 6 shallots. Remove the germ from the 5 garlic cloves and chop them. Chop half the parsley, keeping the rest to garnish.
- Melt 30 g (1 oz) of butter in the medium saucepan and cook the shallots over very low heat for 15 minutes until amber. Add the garlic and thyme and cook 2 more minutes.
- Deglaze with the balsamic and reduce over high heat for 5 minutes until syrupy and glossy.
- Heat the griddle (or large cast-iron skillet) over very high heat until it just smokes.
- Season with fleur de sel and plenty of pepper just before cooking so the salt doesn’t draw out juices.
- Rub each side with 1 tbsp of olive oil and sear for just 2 minutes per side for rare (3 for medium-rare). Never cook it past medium or it turns tough.
- Rest under foil for 5 minutes. Slice against the grain, top with the shallots and sprinkle with parsley.
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