Grilled Hanger Steak
- Reviews 1
Ready In: 50 mins
Serves: 4
Ingredients
- 2 ounces dried porcini mushrooms
- 2 tablespoons butter
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 cup fruity red wine
- 1⁄2 cup ruby port
- 1 cup demi-glace
- 2 lbs hanger steaks, trimmed
- salt
- ground black pepper
Directions
- Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
- Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
- Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
- Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.
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