Take the hanger steak and tenderize it with a jaccard (tool with many sharp pointed blades, or you can simply use a sharp pointed knife)

Finely chop shallot. Put steak, chopped shallot, and about 1/3 cup of soy sauce into a plastic zip lock bag. Let marinade for a few hours (all day is fine or 1 hour is ok).

Remove from marinade, pat dry, the grill direct at 500 degrees till done (I like it around 130 internal at the thickest part). Remove from egg, let stand a few minutes, then slice thinly down the long side of the steak. Be careful to remove the tough piece of gristle that separate the steak into two halves.