Sonoma Hangar Steak with Cabernet Butter
From merlin 15 years agoIngredients
- 2 lbs hangar or flank steak shopping list
- 1 cup cabernet sauvignon shopping list
- 1 minced shallot shopping list
- 1 T. cream shopping list
- 1 T. parsley flakes shopping list
- 1 stick unsalted butter shopping list
- 1 T. chopped fresh chives (optional) shopping list
- salt and black pepper to taste shopping list
How to make it
- 2 lbs hangar or flank steak
- 1 cup cabernet sauvignon
- 1 minced shallot
- 1 T. cream
- 1 T. parsley flakes
- 1 stick unsalted butter
- Salt and black pepper to taste
- Reduce wine, shallot and parsley to about ΒΌ cup
- Add cream and bring to a simmer
- Stir in optional chives
- Whisk in butter about 1 oz at a time
- Season with salt and pepper
- Pour into ceramic containers and cool
- Grill steak to medium rare
- Slice and serve with cabernet butter on the side
The Rating
Reviewed by 5 people-
Hey, Merlin--- a 'magical' dish!!!! HIGH FIVE :+D
chefelaine in Muskoka loved it -
Ho'boy....chives, shallots and wine. Lovely.
notyourmomma in South St. Petersburg loved it
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