One Table, Two Separate Orders: Hanger Steak, Plus

I love hanger steak, also called butcher steak, because it is so flavorful. I also like the fact, that the butcher will often cut the hanger steak into smaller pieces, just right for one or two people.

Anatomically, the hanger steak "hangs" from the diaphragm of the animal. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the hanger steak traditionally considered more flavorful, and the outer skirt steak composed of tougher muscle within the diaphragm. If you like, you can marinate either steak. But I don’t mind a bit of chewyness. In fact, I welcome it.

I know that George wouldn’t dream of eating hangar steak and prepared a small meatloaf for him. No contest here. We both won.

Menu

Hanger Steak: HS
Meatloaf: GS
Mashed Potato
Braised Red Cabbage
Wine: Guigal Côtes du Rhône Rouge 2007
Dessert: Fruit Salad

Hanger Steak
1 6-ounce hanger steak, about 1 inch thick, trimmed
1 ½ tablespoons olive oil
Fresh or dried thyme sprigs to coat the steak
Salt and freshly ground pepper
1 shallot thinly sliced
Chopped curly parsley for garnish

Rub the steak with olive oil and coat with the thyme. Season with salt and pepper. In a large cast-iron skillet, heat the remaining olive oil until shimmering. Add the meat and pan-fry over moderately high heat until browned and crusty, about 3 minutes per side for rare, 4 minutes for medium rare. Transfer the steak to a cutting board and let stand for 5 to 10 minutes.

Add the shallots to the skillet and cook over moderately high heat, stirring occasionally, until softened and browned, about 3 minutes.
To serve: Cut the steak on the bias into thin slices and fan the slices out on a warm dinner plate. Spoon the sautéed shallots on top of the steak, garnish with the parsley.

Braised Red Cabbage*

1 pound red cabbage
2 ounces pancetta, cut into small cubes
1 ½ tablespoon goose or duck fat, or olive oil
1 small onion, peeled and chopped
¼ cup red wine
Salt and pepper

Quarter the cabbage, remove the core, and shred fine
Sauté the pancetta in a heavy skillet till slightly crisp.
Pour off the rendered fat. Heat the goose fat or the oil in the same skillet. Add the onion and sauté till translucent. Add the cabbage and the wine. Lower the heat and braise the cabbage, covered, for 45 to 55 minutes, or until soft. Season with salt and pepper.

*You can prepare the red cabbage a day before. A big help, I think.