Ingredients that you will need for this dish:
1 steak for 6 to 8 ounce hangers
3 each whole shallot
2 ounces Port wine
2 ounces of butter
6 ounces of Demi Glace can be found at Whole Foods or Central Market
1/2 ounce canola oil
Try Salt and Black Pepper
2 ounces of sugar
2 cups of water
You will remove the silver skin and fat from the hanger steak first. You will then add the olive oil, salt, and pepper to the steak and leave it hanging covered in the refrigerator for about 15 minutes or so while you prepare the roasted shallot sauce.
You will take a small saucepan and add the water, butter, sugar, shallots and bring to a boil. You will reduce the heat and let it cook for about 5-10 more minutes. Take the steak out of the refrigerator and pat dry with most of the oil, but not all of it. and add it to your grill. Cook it in a 2 and 4 crossover pattern on a wall clock to give you the nice grill patterns. I would say that depending on the thickness you will cook it for about 3-4 minutes on each side. You will want to serve this steak little by little raw so that it is on the more delicate side for a tougher cut of meat. Once it is cooked you will remove it and let it rest for about 5 minutes so that the juices circulate through the meat again. while the meat rests you will finish the shallot sauce.
Next, you will remove the shallots from the sugar water and chop them. You will take a new saucepan, or clean the one you just used and add the port, shallots and demi over medium-medium-high heat and reduce by half. When it reduces to half remove from heat. You will begin to cut the steak across the grain and into about 1/4-inch slices and on a plate. Then you will add your roasted shallot sauce. This is an excellent meal served with some type of starch, such as baked or fried potato wedges. Enjoy!