Best Hanger Steak With Mushrooms And Red Wine Sauce Recipes

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

Provided by Food Network

Time P1DT2h20m

Yield 4 portions

Number Of Ingredients 17

4 pounds untrimmed hanger steak
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

Steps:

For the steak: Trim fat and silver skin from steak.
For the marinade: Mix all ingredients together. Marinate steak and scraps for 24 hours refrigerated.
Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.
For the finished dish: In the olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium rare) and remove. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

Mushroom and Red Wine Steak Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories condiment

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon crushed red pepper
1 medium shallot, thinly sliced
24 ounces cremini mushrooms, halved
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh thyme
2 cloves garlic, grated on a rasp grater
1/2 cup dry red wine

Steps:

Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

Grilled Hanger Steak with Mushroom Demi-Glace image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 8

4 pounds trimmed hanger steak, cut into 8-ounce portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak)
Salt and pepper
1/8 cup vegetable oil
2 onions, finely diced
2 cloves garlic, finely chopped
1 1/2 pounds mushrooms, cleaned and sliced
2 cups Merlot wine
3 cups demi-glace

Steps:

Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.

Hanger Steak with Shallots image

Provided by Daniel Boulud

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon vegetable oil
six 7-ounce hanger steaks
salt and freshly ground white pepper
2 tablespoons unsalted butter
8 medium shallots, peeled, trimmed, thinly sliced, rinsed, and dried
2 tablespoons red wine vinegar
1/2 cup dry red wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

Heat a large heavy-bottomed sauté pan or skillet over high heat, then add the oil. When the oil is hot, season the steaks with salt and pepper, slip them into the pan, and brown evenly, turning as needed, until they're done the way you like them-6 minutes total will give you a medium-rare steak (remember, the steaks will continue cooking while they rest); cook the steaks a minute longer for medium and 2 to 3 minutes longer for well-done. Transfer the steaks to a heated serving dish and set them aside in a warm place while you make the shallots.
Place the pan you used to cook the steaks over medium heat and add 1 tablespoon of the butter and the shallots. Season with salt and pepper and cook, stirring, for 3 to 5 mintues, until the shallots are softened but not colored. Add the vinegar and cook until it evaporates, then add the wine. Bring the wine to the boil and allow it to cook down until it is reduced by half. Pull the pan from the heat and swirl in the remaining 1 tablespoon butter, then stir in the chopped parsley.
To serve: Cut each steak on the bias into thin slices and, for each serving, fan the slices out on a warm dinner plate. Drizzle the warm shallot sauce over the meat and serve immediately.