Categories: main - red meat
Ingredients
- One 1 1/2-pound hanger steak
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced
- 1/2 pound white mushrooms, thickly sliced
- 6 shallots, very thinly sliced (1 cup)
- 2 tablespoons red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup chicken stock or low-sodium broth
- 2 tablespoons finely chopped flat-leaf parsley
Directions
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Brush the steak with olive oil and season it with salt and pepper.
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Heat a large cast-iron skillet until nearly smoking.
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Add 1 tablespoon of the olive oil, then add the steak and cook over high heat, turning once, until well browned outside and medium-rare within, about 12 minutes.
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Transfer the steak to a plate, cover loosely with foil and let rest.
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Meanwhile, in a large skillet, heat the remaining 2 tablespoons of oil with 1 tablespoon of the butter.
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Add the mushrooms, season with salt and pepper and cook over moderate heat, stirring occasionally, until beginning to brown, about 6 minutes.
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Add the sliced shallots and cook, stirring, until softened but not browned, about 4 minutes longer.
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Add the red wine vinegar and cook until evaporated.
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Add the wine and cook until nearly evaporated, about 5 minutes.
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Stir in the chicken stock and the remaining 1 tablespoon of butter.
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Slice the steak in half lengthwise, cutting on either side of the sinew that runs down the center.
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Thinly slice the steak and transfer to plates.
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Add the parsley and any accumulated meat juices to the mushrooms.
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Spoon the sauce over the steak and serve.