RECIPE COURTESY OF MICHAEL LOMONACO Porter House New York 10 Columbus Circle 4th Floor New York, NY 10019 212-823-9500

2 trimmed hanger steaks, about 1-1/2 pounds each; center nerve removed and cut in two

¼ cup extra virgin olive oil

2 tablespoons unsalted butter

½ cup finely sliced shallots

¼ cup balsamic vinegar

½ cup red wine

1 peeled garlic clove

8 thick slices country bread

Kosher salt

Freshly cracked black pepper

Note: Hanger steaks, when trimmed of excess fat, will divide fairly evenly into two pieces each when the center nerve is removed, yielding two – 8- ounces portion per hanger steak- For this recipe, two whole hanger steaks, trimmed and cut lengthwise in two will give us 4 portions of steak. Cook the steaks pan-roasted or on a grill for best results, and rare- to – medium rare is the most desired cooking temperature for maximum flavor and juiciness without toughening –something that happens in the medium-well cooking range.

1. Pour 2 tablespoons olive oil into a large, heavy-bottomed sauté pan or cast-iron skillet and heat it over medium-high heat for 1 minute. Season the steaks with salt and pepper and add to the hot pan. Cook 3-4 minutes per side for medium rare, turning only when the first side has charred to a deep charred color. Turn and cook the second side. When the steaks have cooked sufficiently transfer to a platter, set aside and keep warm.

2. While the steaks are cooking, put 2 tablespoons butter into a medium sized sauce pot and heat for 30 seconds, add the shallots to the butter, and cook for 5 minutes over medium heat, caramelizing to a golden color. Remove the pan from the heat, and add the vinegar, then carefully return the pan to the stovetop and cook over medium heat for 2 minutes before adding the wine. Reduce the wine by half. Turn off heat and keep the shallot sauce warm.

3. Cut the garlic clove in half and rub the sliced country bread with the cut end to season the bread with garlic. Brush the sliced bread lightly with extra virgin olive oil, place into a pre-heated oven or toaster, or grill on a stovetop grill, and toast the bread till lightly golden. This may be done before cooking the beef.

4. Place two slices of country bread on each of 4 plates. Slice the hanger steaks into ½ inch thick slices, place the sliced steak on the country bread and spoon some sauce over each steak and serve.

Serves 4