← Back to Search Results pan-frying French
le-mauzacrsquos-hanger-steak

Photo by:
Comments: 0
 

Recipe

Onglet Le Mauzac

Le Mauzac is a lively lunchtime café/wine bar tucked along a romantic tree-lined street in the busy Latin Quarter. Their onglet—flank, or hanger, steak—is one of the best I’ve ever sampled. Following tradition, the quickly pan-seared meat is served with a mound of golden, delicious French fried potatoes. Although restaurants do not usually offer lemon with steak, I prefer it this way and always ask for a few wedges to squeeze over the beef. Note that in cooking the meat, I do not salt it in the beginning—only at the end. I feel that salting in the beginning draws out too many of the delicious juices we want to save. But salt at the end helps give the meat a fine, seasoned flavor.

Yield : 4 servings

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1½ pounds beef hanger or flank steak, butterflied, about ½ inch thick
  • Freshly ground black pepper to taste
  • Fine sea salt
  • Lemon wedges, for garnish (optional)

Directions

Massage a little bit of the oil into the steak, and lightly season both sides with black pepper. If your skillet is not large enough to hold the steak, cut it crosswise into two pieces and cook them one at a time.

Heat a large, dry, nonstick skillet over high heat for about 1 minute. When the pan is very hot, sear the steak quickly on both sides, 1 to 2 minutes a side for medium-rare, longer for medium.

Remove the steak to a platter. Pour any pan juices over the meat. Season the meat generously with fine sea salt, and let it rest for 5 minutes (to allow the juices to retreat back into the beef). Carve the steak across the grain. Serve immediately, with a lemon wedge if desired.

An unusual wine worth sampling at Le Mauzac is a little-known Gaillac from France’s southwest: Domaine Robert Plageoles’s syrah, a young delight that goes well with the wine bar’s meaty fare.

Notes

ONGLET, A BISTRO STAR:

ONGLET–FLANK, OR HANGER, STEAK–is one of the stars of bistro cooking. It’s tender, beefy, and needs nothing more than salt, pepper, and a touch of lemon juice to bring out its succulent brilliance. Always cooked to medium-rare (rare is too chewy), this thin, narrow, boneless cut of meat comes from what butchers call “the hanging tender” because it literally hangs down below the ribs, an extension of the tenderloin. In France it is known as la pièce du boucher, “the butcher’s piece,” because there is only one hanging tender, weighing about 3 pounds, for each steer. Since there wasn’t a lot to go around, the butcher took it home to serve to his family. The meat is prized for its chewy tenderness, silken texture, and rich meaty flavor. Butchers generally butterfly the meat, cutting it horizontally through the middle to create a large ½-inch-thick piece that’s ideal for quick pan-searing or outdoor grilling.

Le Mauzac

7, Rue De L’Abbe-De-L’Epée

Paris 5

TELEPHONE: 01 46 33 75 22

Métro: Rer Luxembourg


© 2001 Patricia Wells

Note from Cookstr's Editors

Nutritional information is based on using 1 1/2 pounds of flank steak and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

290kcal (15%)
42mg (4%)
0mg (0%)
0mcg RAE (0%)
551mg
37mg
36g
0g
0g
0g
59mg (20%)
381mg (16%)
5g (27%)
15g (24%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
good-to-the-grain Good to the Grain
by Kim Boyce
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
in-the-kitchen-with-david In the Kitchen with David
by David Venable
desserts-4-today Desserts 4 Today
by Abby Dodge
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
raos-cookbook Rao's Cookbook
by Frank Pellegrino
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?