Hanger Steak with Marchand de Vin (Wine Merchant) Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Planet Barbecue

By Steven Raichlen

Published 2010

  • About

I first discovered hanger steak, known in France as onglet, during my student days in Paris. I loved its juicy, fibrous texture and its rich, meaty, almost sanguine flavor. I loved its price; as it was one of the few steaks I could afford on a student budget. Hanger steak was a bistro and neighborhood café favorite and always came with some variation on a shallot sauce. The trick was to thinly slice the steak across the grain to shorten the meat fibers and make the meat tender. Ameri