Grilled Hanger Steak
- Ready In:
- 50mins
- Ingredients:
- 10
- 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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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!