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Hanger Steak with Mushrooms and Red Wine Sauce

Hanger Steak with Mushrooms and Red Wine Sauce


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For this recipe, hanger steak pairs perfectly with a hearty red wine reduction.

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided
  • 12 ounces assorted mushrooms, torn or cut into large pieces
  • Kosher salt, freshly ground pepper
  • 4 tablespoons (½ stick) unsalted butter, divided
  • 1½-pound hanger steak, trimmed, pounded to ½-inch thickness
  • Coarsely cracked black pepper
  • 3 garlic cloves, lightly crushed
  • ¾ cup low-salt chicken stock
  • 2 tablespoons chopped tarragon

Recipe Preparation

  • Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

  • Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

  • Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine; cook, stirring up bits, until reduced to ¾ cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to ½ cup, about 5 minutes. Remove from heat; Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.

  • Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 511.9 %Calories from Fat 72.7 Fat (g) 41.4 Saturated Fat (g) 16.6 Cholesterol (mg) 97.8 Carbohydrates (g) 3.9 Dietary Fiber (g) 0.9 Total Sugars (g) 1.9 Net Carbs (g) 3.0 Protein (g) 30.3 Sodium (mg) 135.5Reviews Section

Cow Tales by a CowGirl Cook Cooking, Food, Recipes, and Traveling in the Pacific Northwest

3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted butter, divided
1 1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 6″ sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl set aside.
Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain return liquid to skillet. Stir in stock bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.


Grilled Hanger Steaks Recipe with Mushroom Sauce

Want to cook up the best grilled hanger steaks of your life? Here’s how an award-winning pitmaster does it with a mushroom sauce that’ll knock your socks off! Pay attention as you follow along this video because this is going to be delicious.

Grilled Hanger Steaks Recipe with Mushroom Sauce

Ingredients List:

  • 2 Hanger Steaks 3lbs each
  • Olive Oil
  • ¼ cup Steak Rub
  • 16oz fresh Baby Bella Mushrooms
  • ½ Cup Worcestershire Sauce
  • ¼ Cup Red Wine
  • 2 Tbsp Butter
  • 2 Garlic cloves, minced
  • 1 tsp All Purpose rub
  • 2 Tbsp Shallot, finely chopped

First off, set up your grill for cooking over direct heat, with the temperature being in the high (500°F) range.

While the pit is heating up, go ahead and prepare the steaks. Remove the connective tissue between each section, and trim away any excessive fat and silverskin.

Next, pat the meat dry with a paper towel, and coat the steaks with olive oil, and sprinkle with your favorite steak rub. Make sure to cover all sides. Then let the meat sweat through the rub for about 20 minutes before grilling.

While the meat is resting, you can go ahead and make the sauce. Place a cast iron skillet on the grill. Add 2 Tbsp of butter and 1 Tbsp olive oil. Once they heat up, add the minced garlic and shallot, and saute for 2-3 minutes. Then add the mushrooms and season with the all purpose rub. Toss the mushrooms to fully coat.

Now pour in the Worcestershire sauce and red wine, and cook until the mushrooms brown nicely, and the liquid reduces. Remove the sauce from the heat and cover it up until ready to use.

Time to grill the steaks! Place them over direct heat, and sear for 2 minutes on each side, to an internal temp of 120-125ºF. Then remove from the grill, and lightly tent with aluminum foil for 10 minutes.

Slice into desired portions, and serve with the mushroom sauce.


No Crunch=No Fun

The other thing that’s important, even more than the peppercorns, is the exact size of the crushed corns themselves. Part of the what makes steak aux poivre delicious is the only slightly audible crunch-crunch the peppercorns make as you chew, each addictively abusive bite shooting a fresh wave of fire and bracing pepper into your senses again and again. What you don’t want, is black peppercorns ground into a powder, you’ll get heat from that, but not much else, and it turns into a floury, powdery mess. To get the peppercorns coarse like you want, it takes a little finesse.

A colander is good for separating large corns at home. The corns on the right are ready to go, the ones left in the colander will be re-ground.

Grinding in a coffee or spice grinder might seem easy, and it is, but it’s not what you want to do. Typically I’d authorize two ways for my cooks to prepare the corns depending on what they preferred: crushed with the back of a pan on a metal sheet tray, or ground by hand in a mortar and pestle. After the corns are coarsely ground, they’re passed through a china cap sieve or a colander with large holes, then the large corns are coarse-ground again, and combined with the rest so the size is consistent.

I’ll usually garnish with a little sauce–something rich. Red wine, brandy, mushrooms, caramelized onions or cream would all would be welcome in some form in the sauce, preferably made fresh out of the pan the steak was cooked in, often with a little reduced stock or glace. Most restaurants, especially private clubs and chains will use demi-glace concentrate, but that stuff is garbage, and you’re honestly better off using stock from a can.

The mushrooms here were the last hoorah for the great Boletus pallidoroseus (now known as Lanmaoa pallidorosea) haul of 2013. If you’re not familiar, it’s a striking bolete with a pink flush on the stem and cap, which, by itself isn’t that noticeable, but when it’s dried, it has an unmistakable aroma of beef bouillon or rich beef broth. Every year since I’ve gone back to the same patch to look for more, and I’ve never seen a single one. Steak and mushroom sauce was a proper way to send them off.


  • 1x 600g/1lb 5oz hanger steak, trimmed
  • 2 tbsp butter
  • 1 shallot, finely chopped
  • 200ml/7fl oz red wine
  • 60ml/2fl oz port
  • 1 thyme sprig
  • 1 bay leaf
  • 250ml/9fl oz veal/beef stock
  • 200g/7oz spinach
  • 1 garlic clove, finely chopped
  • grating of nutmeg
  • 100ml/3½fl oz whipping cream
  • salt and freshly ground black pepper

Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest.

Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine, port, thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock, bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter.

Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry.

Add the cream to the empty pan and bring to the boil with the garlic, nutmeg, salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz.

To serve, slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach, pour over the red wine sauce and serve.


Skillet Wagyu Hanger Steak w/ Red Wine Sauce

Once the steak is cooked through, remove and tent with aluminum foil for 10 minutes. This is to let that wonderful steak rest and re-absorb all those delicious juices.

While the steak is resting, put your mushrooms and carrots in the cast iron along with your butter. DO NOT REMOVE ANY OF THE LEFTOVER FOND IN THE PAN! This will add a wonderful flavor to your steak sauce. Allow the carrots and mushrooms to become soft. Normally 5-7 minutes.

After the carrots and mushrooms are cooked, add your dry red wine. Stir constantly for another couple minutes while the sauce thickens. Turn off the heat and serve over that delicious steak.

To cut the steak, use a sharp knife and cut in small medallions. Plate and Enjoy!


Red Wine and Mushroom Glazed Hanger Steak

Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl set aside.

Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain return liquid to skillet. Stir in stock bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.


Directions

Preheat the grill with all the burners on high for 10 minutes and the lid down.

Rub the steak with 1 tablespoon of the olive oil. Sprinkle liberally with salt and pepper.

With all the burners still on high, place the steak on the grill, close the lid, and sear the steak for 4 to 5 minutes per side.

After searing, immediately turn all the burners to medium and cook the steak, with the lid down, another 3 to 4 minutes per side for medium-rare.

Remove to a platter and loosely tent with aluminum foil for about 10 minutes.

Pour the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Add the onions and mushrooms and cook, stirring, until softened, 7 to 10 minutes. Sprinkle the balsamic vinegar over the mixture. Remove from the heat and set aside.

Cut the chevre into 3/8-inch-thick slices.

Place the arugula in a large bowl. Toss with the extra-virgin olive oil and red wine vinegar and season with salt and pepper.

Cut the hanger steak into 3/8-inch-thick slices.

Put the dressed arugula on a large platter in an even layer. Lay slices of steak over the arugula.

Insert a slice of chevre between each slice of steak. Top with the warm onion-mushroom mixture and serve immediately.


For the steak:

Preheat the oven to 400°F. Heat a grill or sauté pan over medium-high flame.

Season the steak generously with salt. Cook in the pan for about 3-5 minutes per side. Move the steak onto a baking sheet fitted with a rack and place in the oven until it reaches the desired doneness, about 4-6 minutes.

For the frites:

Cut the potatoes into fries, put immediately into a bowl of cold water. Cover and let soak in the refrigerator overnight.

Heat a large pot of canola oil to 250°F. Fry the potatoes for about 5 minutes or until they are just barely tender. Remove from the fryer and place on a wire rack set over a sheet tray. Cool to room temperature then freeze the cooked potatoes for 12 hours or until completely frozen.

Heat a large pot of canola oil to 350°F. Fry the potatoes in batches until they are golden brown. Remove from the oil and immediately season with salt. Serve.

For the au poivre sauce:

Brown the top round in a saucepan with canola oil until caramelized on all sides. Add the butter, shallots, garlic, mushrooms, bay leaves and thyme and cook until the shallots soften.

Add water to cover, bring to a boil and reduce to a simmer. Let the stock cook for 4-6 hours or until the liquid is reduced and very flavorful. Strain, reserving the stock.

In a clean pot, combine the veal jus and reserved stock and cook until the desired consistency is reached. Add the heavy cream and both peppercorns and season to taste if needed.

For the bordelaise sauce:

Brown the top round in a saucepan with canola oil until caramelized on all sides. Add the shallots, garlic and mushrooms and cook until the shallots soften.

Add the wine and port and reduce by 1/2. Add the veal stock and cook until the desired consistency is reached. Taste for seasoning and strain.

Quickly sauté the marrow in a very hot pan. Immediately add the marrow to the red wine sauce and stir. Serve immediately.

For the béarnaise sauce:

Combine the wine, vinegar, shallots, peppercorns, bay leaves and thyme in a pot and bring to a boil and reduce by half. Strain and cool over ice.

Whip the egg yolks in a blender until fluffy and slightly pale. Add 1/4 cup of the cooled béarnaise reduction and process to combine. Slowly drizzle in the melted butter. (If the béarnaise seems very thick and is not blending easily, add a tablespoon of water at a time as needed.) When all is incorporated, add a dash hot sauce and taste for seasoning, adjust as needed.



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