• 1-2 pounds hanger steak
• Salt
• Coarse black pepper
• 1 tablespoon extra light olive oil

Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.

Caramelized Onions

• 1 large yellow onion, sliced thin
• 1 tablespoon extra olive oil
• 1 teaspoon salt
• ½ teaspoon sugar

Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.

Roasted Potatoes

• 3 to 4 medium yellow potatoes, cut into a half inch dice
• 2 tablespoons extra light olive oil
• 1 teaspoon salt
• Pepper

Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.

• ½ cup gorgonzola cheese, crumbled

Red Wine Demi-Glace

• ½ cup red wine
• 2 cups beef broth
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 shallot, minced
• Salt
• Pepper

Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.

Buttered Haricots Verts

• 1 pound trimmed French green beans
• 1 tablespoon butter
• Salt
• Pepper

Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.

To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.