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Hanger Steak with Mustard Jus




Source of Recipe


Rocco DiSpirito


List of Ingredients




� cup grapefruit juice
� cup red wine vinegar
5 shallots, peeled, 2 coarsely chopped and 3 cut into long, thin slivers

3 hanger steaks, each approximately 7 ounces (sirloin and top butt may
be substituted)
� cup all-purpose flour
� cup corn oil
Salt and ground pepper
� cup chicken stock
� cup red wine
2 tablespoons rice wine vinegar
1 tablespoon Japanese mustard paste, strong Dijon mustard, or a homemade
paste made from 1� teaspoons mustard powder, 1 teaspoon sugar, �
teaspoon water, and � teaspoon oil
Sugar, as needed


Recipe



One day in advance, marinate the steak. In a glass baking dish, blend
together grapefruit juice, red wine vinegar, and the chopped shallots.
Place steaks in dish and turn them several times to coat them with
marinade. Cover dish and refrigerate for 24 hours.
Remove steaks from marinade, brush off shallots, and pat dry with paper
towels. Slice steaks on the bias into slices about 1 inch thick. Put
flour in a shallow bowl, and dredge steak slices in flour, shaking off
excess.
Heat a saut� pan with high sides over high heat. Add the corn oil. (You
will be pan-frying the steak here, as opposed to merely saut�ing it;
therefore, it is important that the oil be hot enough for frying.) When
oil is smoking hot, add the steak slices all at once and flash-fry by
cooking 30 seconds per side for rare meat or 1 minute for well done.
Transfer to paper towels and sprinkle with salt and pepper. Tent with
aluminum foil to keep hot.
Drain all but 1 tablespoon of oil from the saut� pan and lower heat to
medium. Add slivered shallots and saut� for 2 minutes. Pour in chicken
stock, red wine, and rice wine vinegar, and use a wooden spoon to
release any flavorful steak bits from bottom of pan. Increase heat to
medium-high and cook until sauce has reduced by half. Whisk in mustard.
Taste, and season with salt and pepper. The sauce should have a nice
sweet-sour tang; feel free to stir in some sugar if needed.
Transfer pan-fried steak to individual plates or a single large platter.
Spoon pan sauce with shallots over steak. Serve hot.