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HANGAR STEAK WITH SHALLOT PAN-SAUCE
This recipe is based off of one from Bon Appetit, where I frequently look for recipe inspirations. You can definitely substitute skirt steak or even flank steak here. Hangar was cheaper than those two so that's what I went with, we all know the importance of keeping firehouse meals as cheap as possible. The ingredients in this recipe cover all the important bases
2 1/2-3 LBS. HANGAR STEAKS
CANOLA OIL (lf using olive oil, just be careful of the lower smoking point of Olive oil)
2 GARLIC CLOVES, whole with skin on
4 SPRIGS FRESH THYME
2 SHALLOTS, finely diced
2 TSP. MUSTARD SEEDS, Any color (Substitute with 1 Tsp. Whole Grain Mustard)
3/4 CUP CHICKEN BROTH (Or white wine if you have it available)
ZEST AND JUICE OF 1/2 LEMON
2 TBS. UNSALTED BUTTER
SALT/PEPPER TO TASTE
Season steaks generously with salt.
Get a large saute/cast iron pan screaming hot. Right before adding steaks to the pan, drizzle in just enough oil to coat the bottom of the pan. Add the steaks and half of the thyme and both garlic cloves. Cook the steaks over high heat for about 8 minutes total for medium rare, flip them halfway through. You want a nice golden brown crust so don't move them around too much.
Remove the steaks and place on a wire rack to rest for at least 10 minutes.
While the steaks rest, pour off most of the oil from the pan. Add the shallots and mustard seeds, saute over medium heat for a couple minutes. Add the chicken broth, lemon zest/juice, and thyme leaves, scraping any brown bits off the bottom. Reduce this mixture by about half, about 5 minutes.
Remove the pan from the heat, add the butter and swirl the pan. It is important to do this off heat because if the sauce gets too hot it will break, which means the butter will not emulsify with the sauce and it will become very "greasy". Taste and adjust your seasonings.
By reducing the pan-sauce, we are fortifying it with flavor and "thickening" it at the same time without the need for flour. The touch of butter at the end adds body to the sauce and gives it that shiny look great sauces are known for.
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