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Hanger Steak in a Red Wine Reduction with Mushrooms

1/22/2015

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Hanger steak is not something I usually buy but when I walked by it in the local grocery store I had to get it.  It looked so good with all that marbling in it.  If you have never tried Hanger Steak, I suggest you start with this recipe.  I know many people feel you need to marinate the steak but with this recipe the steak comes out perfectly tender, melt in your mouth delicious.  
Ingredients
2 hanger steaks, approximately 8 oz each
4 tablespoons olive oil, divided
5 ounces Shiitake mushroom
8 ounces white mushrooms
4 tablespoons butter, divided
3 garlic cloves, lightly crushed
Sprig of thyme
1 cup Cabernet Sauvignon
1 cup chicken stock
Salt and Pepper

Preparation
Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until soft and golden, about 7 minutes. Season with salt after they have turned golden. Transfer to a bowl; set aside.

Melt 1 1/2  tablespoons of butter with remaining 1 tablespoon oil in same skillet over medium heat.  Season the steaks with salt and cracked pepper. Add steak, garlic, and thyme to skillet. Cook about 4 minutes per side for medium-rare. The steaks will be more rare than medium.  If you like them cooked more, do them at least 5 or 6 minutes per side.  Transfer to a plate and let rest while preparing sauce.

Discard the garlic and rosemary from skillet. Pour off all but 1 1/2 tablespoons of the fat. Add the wine; stirring up the bits that were left in bottom of pan, until reduced to about 3/4 cup.  Strain the reduction and return the liquid to the skillet.  Stir in the stock and bring to a boil.  Simmer until reduced to 3/4 cup or so, about 5 minutes.  Remove from heat and add the remaining butter.  Add the mushrooms back to the pan and season with salt and pepper.

Spoon the mushroom mixture onto warmed plates. I put mine either by the stove while I am cooking or in a warm oven.  Thinly slice the steak and serve over the mushrooms. Garnish with parsley if you like.

NOTE:  If your steak has rested too long and is not warm any longer, put it back in the pan when you add the mushrooms and let it heat up just for a minute or so.  Then remove it and slice thinly.  Serve the same way, over the mushrooms.

I look forward to making this again this Sunday for our son's birthday!  It will be so Mangialicious.
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