Hanger Steak with Mustard and Caramelized Onions
Yield: 2 Servings
Ingredients
For the Sauce:
- 2 tablespoons butter
- 3 tablespoons grainy Meaux mustard or Dijon mustard
- 1 medium onion, finely chopped
- Coarse sea salt and freshly ground black pepper
- 1 cup heavy cream
For the Steak:
- 1-1/2 pounds hanger steak
- 1/4 cup Dijon mustard
- 2 tablespoons minced fresh chives (optional)
Step 1
Melt butter in a saucepan; caramelize onions over medium heat, 5–8 minutes. Whisk in cream, boil until reduced by half. Stir in mustard, salt, and pepper. Keep warm.
Step 2
Brush steaks generously with mustard; season with salt and pepper.
Step 3
Preheat grill to high heat (450°F); clean and oil grate.
Step 4
Grill steaks diagonally, 2–3 minutes per side (120°F rare, 130°F medium-rare). Rotate halfway for grill marks, if desired.
Step 5
Rest steaks 2 minutes. Slice diagonally into ½-inch pieces. Top with warm mustard sauce and sprinkle with chives. Serve immediately.
