Hangar Steak or Flank Steak with Shallots

Onglet ou Bavette aux Échalotes

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

You’re likely to spot either of these steaks in a typical Parisian bistro, although lately it seems that hangar steak is beating out flank steak, probably because flank steak has gotten too expensive. A steer has only one hangar steak—which hangs down from the inside of the rib cage—usually just right for 2 servings. Hangar steaks are long and thin and look vaguely like big pieces of rope with knots tied in them. Running down the center of the steak is a strip of membrane that the butcher s