HANGER STEAK WITH SHIITAKES, CRANBERRIES, AND GINGER

Hanger Steak with Shiitakes, Cranberries, and Ginger image

This hearty slow cooker meal incorporates all your typical holiday flavors in a new way. Well-balanced and earthy, this recipe turns out a dish with layers of flavor. Serve over quinoa that has been cooked in beef broth for a nice textural balance.

Provided by jmerar

Categories Meat and Poultry Beef Steaks

Time 4h45m

Yield 8

Number Of Ingredients 9

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Ingredients

8 ounces dried shiitake mushrooms
¾ cup warm water
2 pounds hanger steak
salt and ground black pepper to taste
1 tablespoon olive oil
2 tablespoons grated fresh ginger root, divided
5 large carrots, cut into large sticks
2 cups fresh cranberries
2 cups beef broth

Steps:

Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
Set slow cooker to High; cook 4 hours.

Nutrition Facts : Calories 264.8 calories, Carbohydrate 29 g, Cholesterol 35.7 mg, Fat 10.4 g, Fiber 5.8 g, Protein 17.3 g, SaturatedFat 3.8 g, Sodium 287.5 mg, Sugar 3.9 g