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Meat, Classics and bistro fare

Hanger steak with blue cheese sauce and green beans

Hanger steak with blue cheese sauce is a meat dish for 4 people, ready in 30 minutes, rated easy, for a budget of €4.10 per serving. The key to success is searing the steak over high heat and letting it rest before slicing, so it stays tender and rare under its creamy blue cheese sauce.

Here's a rare hanger steak topped with a creamy blue cheese sauce, served with crisp garlicky green beans.

Hanger steak with blue cheese sauce and green beans
Total time
30 min
Difficulty
Easy
Cost per person
€4.10
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer

Hanger steak has real character, with a coarser grain than filet mignon and a deep beefy flavor. Seared hot and served rare, it stays juicy all the way through. The blue cheese sauce, rich and assertive, coats the meat without overpowering it, while the garlicky green beans add crunch and freshness to the plate.

This is the kind of dish you make on a weeknight when you want something satisfying without spending hours in the kitchen, thirty minutes from start to finish is all it takes. It also works well for a dinner with friends or a Sunday meal, but the blue cheese can be polarizing for younger palates, so it's better suited to adults.

The ingredients

4 people

Butcher

  • Hanger steak 700 g

Fruits and vegetables

  • Green beans 600 g
  • Shallot 1
  • Garlic 2 cloves

Dairy

  • Bleu d'Auvergne cheese 100 g
  • Heavy cream 20 cl
  • Butter 30 g

Pantry

  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Trim and top the green beans, then cook them in boiling salted water. 8 min

    Plunge them into ice water right after to keep their bright green color.

  2. Sear the hanger steak over high heat in the oil for a few minutes on each side, then let it rest under aluminum foil. 8 min

    Don't pierce the meat with a fork, you'd lose all the juices.

  3. In the same pan, sweat the chopped shallot in a knob of butter, scraping up the browned bits. 2 min

    Those browned bits at the bottom of the pan are the base of the sauce's flavor.

  4. Add the cream and crumbled blue cheese, let it melt over low heat while stirring, add pepper but no salt yet. 4 min

    The blue cheese is already very salty, taste before adding even a pinch of salt.

  5. Sauté the green beans with the chopped garlic in the remaining butter, then slice the steak and top with the sauce. 3 min

    Add the garlic right at the end, it turns bitter if it browns too much.

Our tips to get it right

  • Take the hanger steak out of the fridge a little before cooking, meat at room temperature sears better and cooks more evenly.
  • Make sure the pan is very hot before adding the meat, otherwise the steak releases its juices instead of searing.
  • Crumble the blue cheese by hand rather than cutting it with a knife, it melts faster and more evenly into the cream.

The variations

  • Swap the Bleu d'Auvergne for Roquefort or Gorgonzola for a slightly different character in the sauce.
  • For a milder version, use a mild blue cheese like Fourme d'Ambert and thin the sauce with a little milk.
  • No hanger steak on hand, flank steak or sirloin work just as well with this sauce.

What to serve it with

  • Sautéed or mashed potatoes
  • A glass of light red wine
  • Fresh bread for dipping

Storage

The meat and sauce keep for 2 days in the fridge in a sealed container, ideally separate from the green beans. Reheat the sauce gently over low heat so it doesn't split, and warm the meat just briefly so it doesn't overcook. Freezing isn't recommended, cream sauces tend to separate when thawed.

Questions about this dish

Can I cook the hanger steak more than rare?

You can, but hanger steak stays tender mainly when cooked rare to medium rare. Cooked further, it gets firmer, so it's best to slice it very thin.

Can I make the blue cheese sauce ahead of time?

Yes, you can make it a bit in advance and keep it warm over very low heat. Reheat it gently just before serving, stirring so it stays smooth.

What blue cheese works if I don't like a strong flavor?

Bleu d'Auvergne has a fairly bold taste but it's not extreme. For something milder, Fourme d'Ambert works well in this sauce.

How do I know if the steak has rested long enough before slicing?

Let it rest at least 5 minutes under foil after cooking. This resting time lets the juices redistribute through the meat instead of pooling on the plate.

How long does it take to make a hanger steak with blue cheese sauce and garlicky green beans?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a hanger steak with blue cheese sauce and garlicky green beans?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a hanger steak with blue cheese sauce and garlicky green beans cost?

About €4.10 per serving, or €16.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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