Ingredients

serves 4

　　1/2 cup extra-virgin olive oil

　　1/4 cup sherry vinegar

　　2 garlic cloves, crushed

　　4 teaspoons Dijon mustard, plus more for serving

　　1 tablespoon Worcestershire sauce

　　1 1/2 pounds hanger steak

　　5 medium shallots, halved or quartered

　　Coarse salt and freshly ground pepper

　　

Step 1

Whisk together 1/4 cup oil, the vinegar, garlic, mustard, and Worcestershire sauce in a large glass dish. Place steak in dish; turn to coat with marinade. Let steak marinate, turning once, 20 minutes.

　　

Step 2

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shallots; cook, stirring often, until just golden, 2 to 3 minutes. Reduce heat to medium-low. Season with salt. Cook, adding 1/4 cup water in batches as needed to keep shallots from sticking, until tender and caramelized, 15 to 18 minutes. Transfer shallots to a plate.

　　

Step 3

Wipe out skillet. Heat 2 tablespoons oil over medium-high heat. Remove steak from marinade; pat dry. Season with salt and pepper. Cook steak, turning once, until an instant-read thermometer registers 140°F (for medium-rare), 10 to 12 minutes per side. Tent with foil; let stand at room temperature 10 minutes. Season with pepper.

　　

Step 4

Meanwhile, wipe out skillet; reheat shallots over medium heat. Thinly slice steak. Serve with shallots and mustard.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.