Roast Hanger Steak, Port Wine and Shiitake Mushroom

Name: Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds untrimmed hanger steak; Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated.; 1 tablespoon whole black peppercorns; 2 crushed bay leaves; 1/2 teaspoon dry thyme; 1 large onion, peeled and sliced; 1 medium carrot, peeled and sliced; 3 cloves garlic, smashed; 1 cup full bodied red wine; 1/2 cup port wine; 1 -ounce olive oil; 1 tablespoon olive oil; 12 medium shallots, peeled and trimmed; 8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock); 2 ounces port wine; 1/2 teaspoon butter; 1/4 teaspoon chopped rosemary; Salt and pepper to taste

Servings: persons

4 pounds untrimmed hanger steak
Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated.
1 tablespoon whole black peppercorns
2 crushed bay leaves
1/2 teaspoon dry thyme
1 large onion, peeled and sliced
1 medium carrot, peeled and sliced
3 cloves garlic, smashed
1 cup full bodied red wine
1/2 cup port wine
1 -ounce olive oil
1 tablespoon olive oil
12 medium shallots, peeled and trimmed
8 ounces shiitake mushrooms, stems off, washed and split, (stems added to stock)
2 ounces port wine
1/2 teaspoon butter
1/4 teaspoon chopped rosemary
Salt and pepper to taste

1
Mix all ingredients together.
2
Remove steaks from marinade.
3
Strain and reserve juices.
4
Skim off oil and discard.
5
Saute scraps, vegetables and spices to brown.
6
Drain fat.
7
Add marinade and reduce to half.
8
Add 2 cups cold water and bring to boil.
9
Simmer minimum 30 minutes, skimming impurities from top.
10
In 1 tablespoon of olive oil, saute seasoned hanger steaks over high heat.
11
Brown steaks and turn over.
12
Add shallots and cook steaks to desired temperature (rare to medium rare) and remove.
13
Add shiitakes, season and saute with shallots for 2 minutes.
14
Deglaze pan with port wine and reduce to half.
15
Add strained stock.
16
Simmer and reduce to desired consistency.
17
Finish with butter, rosemary and season.
18
Slice steak 1/4-inch thick, against the grain, and on the bias.
19
Top with sauce and serve.

1524

kcal

Calories

111

Fat

Carbs

120

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 pounds untrimmed hanger steak, Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated., 1 tablespoon whole black peppercorns, 2 crushed bay leaves, and more.

Yes, Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots 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.

That's it — enjoy your meal!

Roast Hanger Steak, Port Wine and Shiitake Mushroom with Roast Shallots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions