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1. Preheat the oven to 350°. In a small bowl, mash the garlic, cumin, 1 tablespoon of salt and 1 teaspoon of pepper with 2 tablespoons of the oil; rub all over the steak.
Whisk together salt, pepper, garlic powder, brown sugar, onion powder, chili powder and smoked paprika in a bowl before dusting both sides of the hanger steak with the rub. Let the meat sit for ...
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French onion soup (French: soupe à l’oignon [sup a lɔɲɔ̃]) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid ...
The hanger steak has historically been more popular in mainland Europe than in English-speaking countries. In French it is known as the onglet and is often prepared by cutting the lobes in two of three flaps along the centerline, in a manner similar to a butterfly cut.
Hanger steak or (French) onglet A steak from near the center of the diaphragm. Flavorful, and very tender towards the edges, but sinewy in the middle. Often called the butcher's tenderloin or hanging tender. Plate steak (also known as the short plate) is from the front belly of the cow, just below the rib cut. The short plate produces types of ...
Slice the onions, keeping them thin. In a medium pan, add the butter and the onions and let them get golden and caramelized. Stir to keep them evenly coated in the butter.
Bring hanger steak to room temperature, season hanger steak with salt and fresh pepper. Heat 1 tablespoon of olive oil in skillet on medium high heat. Add hanger steak and thyme to the pan. Sear till golden brown, about 5 minutes on each side. Let the meat rest about 10 minutes and then slice the meat against the grain. Discard thyme.