This recipe is based on a Bourdain recipe for hanger steak and it was the first recipe that we cooked when we got our steaks. We served this over a bed of oven roasted potatoes and enjoyed it thoroughly.

1/2 pound hanger steak (approximately two portions)

salt and pepper to taste

2 tablespoons olive oil

1/2 cup dry white wine

1 shallot, minced

1 teaspoon freshly grated ginger

2 tablespoons soy sauce

Bring the hanger steak out of the fridge to get it to room temperature before cooking. Preheat the oven to 450 degrees.

Heat a skillet for searing the steaks. While this is heating, rub the steak with the salt and pepper and brush it over with the olive oil. Once the skillet is hot, add the steak, searing for approximately 2 minutes on each side. If need be, you can finish it in the oven – we only went to 120 degrees internal temperature for rare. Make sure to let the meat rest for 10 minutes before serving.

Meanwhile, deglaze the skillet with the white wine, using a wooden spoon to scrape up the yummy brown bits. Reduce heat to low.  After about a minute, add the ginger, soy and shallots. Cook for 2 minutes, making sure the sauce doesn’t reduce too much.

Slice the meat into medallions and serve with the sauce. ENJOY!