Steak Frites
While hanger steak is just starting to gain a cult following here, it's always had a place on menus across Europe as an affordable, meaty, flavorful cut of beef. Served with a jumble of shallots, mushrooms, and fries, it's quick and tasty.
Ingredients
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
Instructions
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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 363kcal | Carbohydrates: 39g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 33mg | Fiber: 5g | Sugar: 5g