Hanger steak with red wine sauce

A steak that's rich in flavour and tantalising in texture.


Hanger steak with red wine sauce

  • 30 minutes
  • Serves 4
  • EASY

PER SERVING 457 kcals, protein 36.3g, carbs 1.9g, fat 24.6g, sat fat 8.7g, fibre 1.1g, salt 0.4g



  • hanger steaks 4 pieces, about 6-700g in all
  • rapeseed oil
  • 2 tbsp butter
  • thyme, a sprig
  • garlic 1 clove, peeled and finely slice
  • shallots 16 small, peeled
  • red wine 500ml
  • beef stock 250ml
  • 1.Season the steaks well on each side. Put 1 tbsp oil in a large frying pan with a knob of butter and heat until the butter foams. Add the steaks (do 2 at a time if your pan is small) as well as the thyme and garlic. Cook the steak for 3 minutes on each side, basting them with the butter and oil. transfer the steaks to a board and rest somewhere warm while you make the sauce.
  • 2.Add the shallots to the pan and fry until they are lightly browned, add the wine, bring to a boil and reduce by half. Add the stock and boil until reduced by half. Fish out the thyme. Serve the sauce and shallots spooned over the steaks (slice the steaks to serve them if you like).