Hanger Steak with Shallots and Mushrooms Recipe

Name: Hanger Steak with Shallots and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 1 1/2-pound hanger steak; 3 tablespoons extra-virgin olive oil, plus more for brushing; Salt and freshly ground pepper; 2 tablespoons unsalted butter; 1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced; 1/2 pound white mushrooms, thickly sliced; 6 shallots, very thinly sliced (1 cup); 2 tablespoons red wine vinegar; 1/2 cup dry red wine; 1/4 cup chicken stock or low-sodium broth; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

One 1 1/2-pound hanger steak
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced
1/2 pound white mushrooms, thickly sliced
6 shallots, very thinly sliced (1 cup)
2 tablespoons red wine vinegar
1/2 cup dry red wine
1/4 cup chicken stock or low-sodium broth
2 tablespoons finely chopped flat-leaf parsley

1
Brush the steak with olive oil and season it with salt and pepper.
2
Heat a large cast-iron skillet until nearly smoking.
3
Add 1 tablespoon of the olive oil, then add the steak and cook over high heat, turning once, until well browned outside and medium-rare within, about 12 minutes.
4
Transfer the steak to a plate, cover loosely with foil and let rest.
5
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil with 1 tablespoon of the butter.
6
Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until beginning to brown, about 6 minutes.
7
Add the sliced shallots and cook, stirring, until softened but not browned, about 4 minutes longer.
8
Add the red wine vinegar and cook until evaporated.
9
Add the wine and cook until nearly evaporated, about 5 minutes.
10
Stir in the chicken stock and the remaining 1 tablespoon of butter.
11
Slice the steak in half lengthwise, cutting on either side of the sinew that runs down the center.
12
Thinly slice the steak and transfer to plates.
13
Add the parsley and any accumulated meat juices to the mushrooms.
14
Spoon the sauce over the steak and serve.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 1 1/2-pound hanger steak, 3 tablespoons extra-virgin olive oil, plus more for brushing, Salt and freshly ground pepper, 2 tablespoons unsalted butter, and more.

Yes, Hanger Steak with Shallots and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hanger Steak with Shallots and Mushrooms

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