Sunday was a fun day (get it??) We spend the day with friends and I made a recipe from the cookbook French Feasts, grab your own by clicking the link below. It’s a beautiful cookbook and with Christmas coming (we are in December already!!) it is sure to make a great gift.
The day started with breakfast and then a super cold walk along the river marching for climate solutions and justice.
After the walk we warmed up by sharing a bottle of champagne and having a “French Feast.” The recipe I had tagged was for Onglet or Hanger Steak. I looked and looked for hanger steak but sadly I was unable to source it, so I bought the closest substitute I could find, flank steak.
The recipe came together super easy and so easy I don’t think it’s necessary to actually follow a recipe for this one. I melted a tablespoon of butter and olive oil in my large cast iron skillet over high heat. Then I added my flank steak and let it sear for a few minutes.
I flipped the steaks and let them sear on the other side for several minutes before removing them from the skillet and place them on a plate and covering them to keep them warm.
I then added thinly slices shallots and mushrooms to the skillet.
I let them sauté for a minute before adding 1/2 cup of dry white wine. I deglazed the skillet by scraping the brown bits left from the steak and let the wine simmer until it evaporated. I added chopped parsley and salt and pepper along with the juices from the resting meat. I stirred it all together and then placed the contents of the skillet over the meat and served.
The Verdict: This was so fast and easy (which I like). It wasn’t overly flavorful but it was tasty for what it was. I did add Maldon Salt to the sliced meat and I highly recommend using a finishing salt such as Maldon for your steak. You can grab some by clicking the link below.