This hanger steak frites recipe combines flavors from two of our all-time favorite restaurants: Benihana in Short Hills, New Jersey, and Le Recamier in Paris.
In France, seared onglet is usually slathered in buttery, brown, slow-cooked shallots and hidden beneath a jumble of slender, crisp, perfectly salted fries. To mess with this combination of flavors and textures would be considered a heinous act across the Atlantic.
But in the States, we have more flexibility with the garnishes. That’s where Benihana fits in. When we went to Benihana as kids, we always ordered zucchini and onions, which we loved to watch the chefs prepare tableside at super-fast speed.
In our version, we use mushrooms in place of zucchini. Combined with the lightly browned onions, they bring back happy Benihana memories.–Bruce and Eric Bromberg
What You’ll Need to Make This
- White potatoes–Because they contain less starch and hold up during boiling, white potatoes are the recommended spuds here. Don’t be tempted to swap in russets.
- Cremini mushrooms–Plain white mushrooms will also work well here.
- Hangar steak–This cut has become reasonably popular, so it should be simple to source from well-stocked supermarkets or your butcher counter. If you can’t find it, substitute strip, skirt, or flank steak.
How to Make This Recipe
- Cook the potatoes. Boil the potatoes until barely tender, then drain and cool. Cut the potatoes into matchsticks and fry in a skillet until golden and crispy.
- Make the mushrooms and onions. Cook the onions in melted butter until softened, stir in the mushrooms, and cook until tender. Season and sprinkle with parsley.
- Heat the oven to 450°F. Sear the steak in a cast-iron skillet until browned, then transfer to the oven and cook to the desired doneness. Let rest on serving plates for a few minutes before serving with the potatoes, onions, and mushrooms.
Onglet is the French word for hanger steak. It’s a cut from the cow’s diaphragm, next to the flank and the skirt.
Rumor has it the hanger was once dubbed butcher steak because butchers used to keep it for themselves. (Heck, I’d do the same.) As with flank and skirt, hanger steak works well with marinades and a quick flip in a hot, hot, hot skillet.
- If you slice your hanger steak before serving, be sure to cut against the grain, or your steak will be tough and chewy.
- Leftover steak frites can be stored in a sealed container in the refrigerator for up to 4 days. Reheat in a warm oven until heated through or use the leftover steak to make steak and quinoa salad or steak tacos.
- This recipe is suitable for gluten-free diets.
More great hanger steak recipes
Write a Review
If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
For the potatoes
- 1 1/2 pounds medium white potatoes, scrubbed
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons olive oil
- 3 tablespoons chopped flat-leaf parsley leaves
- Salt and freshly ground black pepper
For the mushrooms and onions
- 3 tablespoons unsalted butter
- 2 onions, sliced into 1/2-inch-thick rings
- 3/4 pound cremini mushrooms, wiped clean, trimmed, and sliced
- Salt and freshly ground white or black pepper
- 3 tablespoons chopped fresh flat-leaf parsley leaves, (optional)
For the steak
- 2 teaspoons olive oil
- Four (7-ounce) hanger steaks
- Salt and freshly ground white or black pepper
Make the potatoes
- Place the potatoes in a large pot and add enough water to cover. Salt generously and bring to a boil. Cook the potatoes until just barely tender, 20 to 25 minutes.
- Drain and cool. Slice the potatoes into 1/4-inch-thick matchsticks.
- Preheat the oven to 450°F (232°C).
- In a large skillet over medium heat, heat 1 tablespoon of the butter with the oil in a large skillet over medium heat. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over and crisp, about 10 minutes.
- Remove the skillet from the heat but keep the potatoes in the skillet. Toss with the remaining 1 tablespoon butter and the parsley and season with salt and pepper. Cover to keep warm, or transfer the potatoes to a platter and tent with foil.
Make the mushrooms and onions
- Meanwhile, in a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes.
- Add the mushrooms and cook, stirring, until they are browned and tender, 7 to 8 minutes. Season with salt and pepper and sprinkle with the parsley, if using. Cover to keep warm.
Cook the steak
- Heat the oil in a cast-iron skillet over medium-high heat until very, very, very hot, at least 5 solid minutes. Sprinkle the steaks with the salt and pepper. Working in batches, sear the steaks in the skillet until well browned all over, about 2 minutes per side.
- Transfer the steaks to the oven and roast until the desired doneness, about 3 minutes more for rare (115°F or 46°C on an instant-read thermometer) and 5 minutes more for medium-rare (120°F or 49°C on an instant-read thermometer).
- Transfer the steaks to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.
- Slice against the grain–If you slice your hanger steak before serving, be sure to cut against the grain, or your steak will be tough and chewy.
- Storage–Leftover steak frites can be stored in a sealed container in the refrigerator for up to 4 days. Reheat in a warm oven until heated through or use the leftover steak to make steak and quinoa salad or steak tacos.
- Dietary–This recipe is suitable for gluten-free diets.
Blue Ribbon CookbookBuy On Amazon
Nutrition information is automatically calculated, so should only be used as an approximation.