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Hanger Steak with Shallots
- 1 Tbsp canola or grapeseed oil
- 4 hanger steaks, 6-8 ounces each (trimmed of main gristle running through center)
- Salt and freshly ground pepper
- 2 Tbsp unsalted butter
- 6 medium shallots, thinly sliced
- 2 Tbsp red wine vinegar
- 1/2 cup red wine
- 2 Tbsp finely chopped Italian parsley
Directions:View on Simply Recipes
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