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The main dish, Chic bistro

Hanger steak with shallot sauce and homemade fries

Hanger steak with shallot sauce and homemade fries is a French bistro dish for 6 people, with 45 minutes of active work spread across the day. The par cooked fries and the shallot sauce come together in the morning, leaving only the steak and the second fry to finish right before serving. It's a medium difficulty recipe at €5.90 per person, and the trick is always slicing the hanger steak against the grain so it stays tender.

A hanger steak seared in the pan, its shallot sauce, and fries as golden as at the bistro.

Hanger steak with shallot sauce and homemade fries
For
6 people
Work
45 min
Total time
1 h 40
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€5.90
Calories per person
900 kcalcalculated by Kiloach, your weight coach

Hanger steak is a cut with character, fibrous and deeply beefy, that needs a quick hot sear to stay tender rather than chewy. Its shallot sauce, reduced in red wine until syrupy, adds shine and roundness without any sharp acidity. Paired with homemade fries fried twice until golden, you get the exact plate you'd order at a good bistro without a second thought.

This is a solid choice for a casual dinner with friends or a simple family meal, when you want a classic that works for everyone, kids included. It's easy to organize ahead of time, which means more time with your guests and less time standing at the stove. A light starter and a simple dessert are all you need to round out the menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 40 min
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 11 min

There's no need to start the day before here, everything happens the morning of. Prep the potatoes, fry them once at 160 degrees, and reduce the shallot sauce, then let both cool. Right before guests arrive, pull the steak out of the fridge so it comes to room temperature, and at serving time, do the second fry at high heat while the steak sears over high heat.

The ingredients

6 people

Butcher

  • Hanger steaks 1.2 kg

Fruits and vegetables

  • Shallots 8
  • Fries potatoes 1.6 kg

Pantry

  • Red wine 25 cl
  • Red wine vinegaroften in the pantry 2 tbsp
  • Frying oiloften in the pantry 100 cl
  • Fleur de seloften in the pantry 1 tbsp
  • Pepperoften in the pantry 1 tsp

Dairy

  • Butter 50 g

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Peel and cut the potatoes into batons, rinse them, then dry them thoroughly in a kitchen towel.

    Rinsing off the starch is what makes the fries crispier.

  2. Fry the potatoes in oil at 160 degrees in small batches for six minutes, without letting them color, then let them cool on paper towels. 20 min

    This first fry cooks them through and keeps the inside soft.

  3. Sweat the chopped shallots in a saucepan with the butter, add the vinegar then the red wine, and let it reduce until syrupy. 20 min

    Reduce it slowly, the sauce turns glossy with no sharp edge.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the steaks out of the fridge half an hour before cooking so they come to room temperature.

    Cold meat seizes up the moment it hits the hot pan.

When it's time to serveThe final touches, right in front of your guests.

  1. Heat the oil to 190 degrees and fry the fries for a few minutes until golden, then season with fleur de sel. 3 min

    Salt them right out of the oil, not before.

  2. Sear the steaks over high heat two to three minutes per side, let them rest, slice, then spoon over the warmed shallot sauce. 8 min

    Slice across the grain, that's what keeps the hanger steak tender.

Our tips to get it right

  • Ask your butcher for well trimmed hanger steak, without the silvery membrane that toughens up during cooking and makes slicing harder.
  • Never crowd the pan when searing the steak, two or three pieces at a time is enough to get a proper crust.
  • Always let the meat rest a few minutes after cooking, loosely covered with foil, so the juices settle before you slice.

The variations

  • Swap the hanger steak for flank or skirt steak if your butcher doesn't have any, the cooking method stays the same.
  • For a meatless version, serve the same shallot sauce and fries with large pan seared cremini mushrooms instead of steak.
  • For kids, set aside some fries without extra salt and serve the steak plain, just seared and sliced, without the sauce.

What to serve it with

  • A green salad with sharp vinaigrette to start
  • A glass of Loire red wine
  • An apple tart for dessert

Storage

Cooked steak keeps one day in the fridge in a sealed container, but it loses tenderness when reheated, so it's best cooked fresh. The shallot sauce keeps two to three days in the fridge and reheats gently in a saucepan. Par cooked fries don't freeze well once refrigerated, so plan to make them the same day you serve them.

Questions about this recipe

Can I use a different cut instead of hanger steak?

Yes, flank steak or skirt steak both work well with the same hot quick sear. Avoid braising cuts like chuck, they need long slow cooking and won't work here.

How do I know when the hanger steak is cooked right?

Sear it two to three minutes per side over high heat for a medium rare result, which suits this cut best. Press the meat gently with the back of a spatula, it should feel springy, not soft.

Why fry the potatoes twice?

The first low temperature fry cooks the inside of the potato without coloring it. The second, much hotter fry, browns and crisps the outside, which is what gives you real bistro style fries.

What's the best way to plate this for guests?

Slice the hanger steak on a bias on a board, fan the slices out on a warm platter, then spoon the shallot sauce generously over the top. Serve the fries separately in their own dish so they stay crisp.

Can a hanger steak with shallot sauce and homemade fries be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a hanger steak with shallot sauce and homemade fries?

Allow 1 h 40 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "medium".

How many calories are in a hanger steak with shallot sauce and homemade fries?

About 900 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a hanger steak with shallot sauce and homemade fries cost?

About €5.90 per person, that's €35.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Garlic mushroom toasts The appetizer

Chic bistro

Garlic mushroom toasts

  • 25 min of work
  • Prepared the same day
  • Very easy, €0.90 per person

120 kcalcalculated by Kiloach

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