What to serve with your steak
Sides, sauces and wine for every cut — chosen on flavor logic and tradition, not sponsorship. Fat wants acid, lean wants richness, char wants tannin.
How these are picked: Classic A long-standing steakhouse or regional pairing served this way for generations. Sommelier consensus What wine professionals broadly agree on for this level of fat and char. Crowd favorite What diners order with this cut most often. Nothing here is paid for, and there are no affiliate links.
Choose a cut
Hanger Steak pairings
The butcher's cut: deeply savory, faintly irony. Partners should be earthy and bistro-simple.
Sides
Pommes fritesClassic
Onglet-frites is the French bistro plate for this cut.
Caramelized shallotsClassic
Sweet allium softens the mineral edge.
Sautéed mushroomsCrowd favorite
Earth meets earth without dulling the flavor.
Sauces
Shallot and red wine sauceClassic
The traditional onglet à l'échalote treatment.
Dijon mustard creamClassic
Mustard's sharpness counters the strong, gamey note.
ChimichurriCrowd favorite
Herb and vinegar keep the iron flavor bright.
Wine
Cabernet Franc (Chinon, Bourgueil)Sommelier consensus
Savory, herbal and medium-bodied — the classic onglet wine.
SyrahSommelier consensus
Pepper and smoke match the cut's intensity.
Not drinking wine? Beer: a Belgian saison. Non-alcoholic: blackcurrant soda.