Gallia's Hanger Steak

For the steak:

8 oz. (1/2 lb.) hanger steak, trimmed

Salt and freshly ground black pepper, to taste

1 T. olive oil

For the wine sauce:

1 T. olive oil

1 t. shallots, minced

1/2 clove garlic, minced

4 oz. (1/2 c.) pinot noir wine

2 oz. veal demiglace

Salt and freshly ground black pepper, to taste

For the grilled asparagus:

6 stalks asparagus

Olive oil, as needed

Salt and freshly ground black pepper, to taste

For the warm potato salad:

2 T. extra-virgin olive oil

1-2 Yukon Gold potatoes, blanched and diced

Salt and freshly ground black pepper, to taste

1/2 t. garlic, minced

1 t. capers

2 t. freshly squeezed lemon juice

1 T. sliced scallions

1 t. Italian parsley

To make the steak: Season the steak on both sides with salt and pepper. In a saute pan, heat the oil just until smoking. Carefully lay the hanger steak in the pan. Open a window.

Once the steak has browned on one side, turn the steak over and let brown on the other. (Open all the windows!) Finish by reducing the heat on the stove, or placing the steak (in an oven-proof pan) in a 425-degree oven. Cook to the desired level of doneness. Slice across the muscle grain before serving.

To make the wine sauce: In a small saucepan over medium heat, warm the oil until it shimmers. Add the shallots and stir; add the garlic. Cook until tender and slightly brown. Add wine to deglaze the pan. Let simmer until almost all the liquid has evaporated. Add the demiglace. Season with salt and pepper. Let simmer for several seconds and serve.

To make the grilled asparagus: Wash and trim the ends off the asparagus (approximately 3 inches). Brush each stalk with olive oil and season with salt and pepper.

Lay the spears on a hot grill perpendicular to the grates so they don't fall through. Avoid the hottest part of the grill, as this will char the ends. After about 2 minutes, roll the spears onto their opposite sides. Grill until tender, with visible grill marks on both sides.

To make the potato salad: In a saute pan, heat the oil just until smoking. Carefully add the potatoes. Allow to brown evenly before turning them. Season with salt (optional, because the capers are salty) and pepper. Add the garlic and saute for several seconds before adding the capers, followed by the lemon juice. Add the parsley and scallions, and serve.

Serve the steak topped with 1/4 c. wine sauce, with the potato salad and grilled asparagus on the side.

Makes 1 serving.