Hanger Steak with Mushrooms and Red Wine Sauce

Name: Hanger Steak with Mushrooms and Red Wine Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters dry red wine; 2 Tbsps chopped fresh tarragon; 3 garlic cloves, lightly crushed; 4 servings Kosher salt, freshly ground pepper; 177 milliliters low-salt chicken stock; 340 grams assorted mushrooms, torn or cut into large pieces; 3 Tbsps extra-virgin olive oil, divided; 4 servings Coarsely cracked black pepper; 680 grams hanger steak, trimmed, pounded to 1/2 thickness; 4 Tbsps (1/2 stick) unsalted butter, divided

You can never have too many main course recipes, so give Hanger Steak with Mushrooms and Red Wine Sauce a try. This gluten free and primal recipe serves 4. One serving contains 637 calories, 39g of protein, and 47g of fat. It is perfect for valentin day. Head to the store and pick up coarsely cracked pepper, tarragon, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat 2 tablespoons oil in a large heavy skillet overmedium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; cook,stirring occasionally, until soft and golden,about 7 minutes. Season to taste with saltand pepper.

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Mushrooms

Pepper

Transfer to a bowl; set aside.

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Bowl

Melt 1 tablespoon butter with remaining 1 tablespoonoil in same skillet over medium heat. Seasonsteak with salt and cracked pepper.

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Cracked Pepper

Butter

Salt

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Frying Pan

Addsteak, garlic, and rosemary to skillet. Cookabout 3 minutes per side for medium-rare.

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Rosemary

Garlic

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Frying Pan

Transfer to a cutting board.

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Cutting Board

Let rest whilepreparing sauce.

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Sauce

Discard garlic and rosemary from skillet.

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Rosemary

Garlic

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Frying Pan

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 toskillet. Stir in stock; bring to a boil. Simmeruntil reduced to 1/2 cup, about 5 minutes.

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Stock

Wine

Remove from heat;

Whisk in 3 tablespoons butter.Stir in mushrooms and 1 tablespoon tarragon.Season with salt and pepper.

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Salt And Pepper

Mushrooms

Tarragon

Butter

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Whisk

Spoon mushroom mixture onto plates.Thinly slice steak; serve over mushrooms.

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Mushrooms

Steak

Garnish with remaining 1 tablespoon tarragon.

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Tarragon

Per serving: 512 Calories, 41 grams fat, 4 grams carbohydrate

Bon Appétit

Equipment

Ingredients

Servings:

237milliliters

dry red wine 2Tbsps

chopped fresh tarragon 3

garlic cloves, lightly crushed 4servings

Kosher salt, freshly ground pepper 177milliliters

low-salt chicken stock 340grams

assorted mushrooms, torn or cut into large pieces 3Tbsps

extra-virgin olive oil, divided 4servings

Coarsely cracked black pepper 680grams

hanger steak, trimmed, pounded to 1/2" thickness 4Tbsps

(1/2 stick) unsalted butter, divided

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Wild & Wilder The Exhibitionist Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.