Hanger-flank steaks with Shallot Sauce
Inspired from : Bavette aux échalottes
Comment: You will need a sauce pan to prepare the shallot sauce, and a fry pan to cook the steaks and finish the sauce. Another option is to use the BBQ to sear and cook the meat. In this case, just prepare the sauce in one go. If using vinegar, the pinch of sugar may be optional as some shallots can be rather sweet. As for reducing the wine, the longer the better. A very low simmer will take long (~60 mn) but the shallots will be that much more tender. For the meat, on the BBQ, I usually start with a flank steak of 700 to 800 g, properly seared and cooked, and I serve it cut in small slices (cut against the grain) with the shallot sauce. Don't forget to let the meat rest at least 10 mn, covered, before cutting it.
4 flank or hanger steaks (or NY strips), 180g, trimmed of most fat, at room temperature
or a large flank steak (700 to 800 g) to cook on the BBQ
10 to 12 medium shallots (about 3 per person - a few less if they are rather large)
2 bay leaves (opt)
4 dl strong red wine
1 tablespoon balsamic or 1 tablespoon red wine vinegar with a tiny pinch of sugar (*)
S + P
(*) Some balsmic vinegars are very sweet, this is not good. Better use red wine vinegar then.
Cut the shallots lengthwise in thin strips.
Melt 50 g of butter in a sauce pan and add a bit of EVOO. As soon as this starts to foam, add the shallots with a pinch of salt and sweat for about 10 mn (avoid browning). Add pepper.
Add the wine, the bay leaves (opt), half cover, and start reducing at a very low simmer to almost no liquid left (>60 mn).
Pat the steaks dry with a paper towel. Season with salt only.
Heat a large, heavy frying pan over high heat until very hot (or use the BBQ; if so, lightly oil the steaks first).
Cook the steaks until browned and nicely seared on both side, 45-60 seconds. At this stage the meat is cooked rare. If you want the meat cooked more, reduce the heat to medium-high and cook the steaks for up to 2 minutes longer on each side, depending on the thickness.
Add pepper and transfer the steaks to a (warm) plate and cover with aluminum foil.
Reduce the heat to medium-low. Melt 1 tbsp of butter in the frying pan. Add the shallot reduction.
Continue here is using a BBQ for the meat.
Deglaze the pan with the balsamic or vinegar and sugar, a small shot of cognac, and reduce until the liquid is almost fully gone, 8 to 10 minutes (should look kind of thick). Rectify seasoning if needed.
Transfer the steaks to individual plates. Add any juice from the steaks to the shallot sauce, and spoon the shallot sauce over the steaks.