Hanger Steak in Red Wine Marinade

Photography Tango  |  Food Styling Nataly Simard  |  Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 6 hours & 45 minutes
  • Portion size 2 servings



In shallow dish, combine oil, wine, mustard, Worcestershire sauce, garlic and thyme. Add steak, turning to coat well. Cover and refrigerate for 6 hours. (Make ahead: Can be refrigerated for up to 24 hours.) Remove steak from marinade (discard marinade) and pat dry with paper towel. Season meat with salt and pepper. Let stand
at room temperature for 15 minutes. 

In pan, heat drizzle of oil over medium-high heat. Cook steak until desired doneness, flipping halfway through cooking time, 6 to 8 minutes for medium-rare. In last minute of cooking time, add butter, if using. Trans­fer steak to cutting board; drizzle with melted butter. Let stand for 5 minutes. Cut in thin slices against grain of meat. Serve steak with Potato Millefeuilles, Mush­room Gravy, and steamed
rapini, if desired. 

Nutritional facts PER SERVING

  • Iron 5.1 mg
  • Fibre 0 g
  • Sodium 250 mg
  • Protein 41 g
  • Calories 315
  • Total fat 17 g
  • Cholesterol 130 mg
  • Saturated fat 5 g
  • Total carbohydrate 0 g
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Lunch & Dinner

Hanger Steak in Red Wine Marinade