France-Soir’s Onglet À l’échalote: Hanger steak with eschallots

A classic French main rooted in tradition, bringing the charm of Parisian dining to your table.

📝 Ingredients

• 4 golden shallots, finely chopped
• 120 ml vegetable oil
• 4 beef hanger or flat-iron steak (220gm), at room temperature
• Finely chopped chives, potato frites and dressed mesclun, to serve

👨‍🍳 Instructions

1. 11: Combine shallots and 100ml oil in a bowl and season; stand to allow flavours to develop (15 minutes).
2. 22: Season steaks generously. Heat remaining oil in a large heavy-based frying pan over high heat. Cook steaks, turning once, until browned (3-4 minutes each side for medium-rare or cooked to your liking). Transfer to a plate, spoon over shallot oil and cover with an upturned bowl to rest and allow flavours to develop (10 minutes).
3. 33: Thickly slice steaks. Divide steaks and fries among plates. Spoon shallot mixture and any resting juice over steaks; scatter with chives and season with pepper. Serve with potato frites and dressed mesclun on the side.