Hanger Steak with Shallots and Mushrooms

Ingredients

  • 2 tablespoon(s) red wine vinegar
  • 3 tablespoon(s) extra-virgin olive oil
  • 0.5 cup(s) dry red wine
  • 2 tablespoon(s) finely chopped flat-leaf parsley
  • 0.25 cup(s) chicken stock or low-sodium broth
  • 0.5 pound(s) shiitake mushrooms
  • 0.5 pound(s) white mushrooms
  • + 15 more ingredients
    • 2 tablespoon(s) unsalted butter
    • Salt and freshly ground pepper
    • 2 1/2-pound hanger steak
    • 6 shallots
    • 2 tablespoon(s) red wine vinegar
    • 3 tablespoon(s) extra-virgin olive oil
    • 0.5 cup(s) dry red wine
    • 2 tablespoon(s) finely chopped flat-leaf parsley
    • 0.25 cup(s) chicken stock or low-sodium broth
    • 0.5 pound(s) shiitake mushrooms
    • 0.5 pound(s) white mushrooms
    • 2 tablespoon(s) unsalted butter
    • Salt and freshly ground pepper
    • 2 1/2-pound hanger steak
    • 6 shallots

1. Brush the steak with olive oil and season it with salt and pepper. Heat a large cast-iron skillet until nearly smoking. 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. Transfer the...

View full recipe at Food & Wine

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