Sliced Hanger Steaks with Horseradish Gremolata & Portobellos with Onions & Worcestershire

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 lbs. hanger steaks
  • Salt and pepper
  • 1 bunch flat-leaf parsley, leaves separated from stems
  • 2 large garlic cloves, crushed
  • 1 lemon, zested and juiced
  • About 1/4 cup freshly grated horseradish root
  • About 1/4 cup olive oil
  • 2 tbsp. olive oil, plus more for drizzling
  • 2 tbsp. butter
  • 4 medium Portobello mushroom caps, sliced
  • 1 onion, thinly sliced
  • 1/4 cup sherry
  • 2 tbsp. Worcestershire
  • 2 bunches watercress, stemmed

Directions

  1. Season the steaks with salt and pepper.

  2. Preheat a cast-iron skillet over medium-high.

  3. On a cutting board, finely chop the parsley and the garlic. Add the lemon zest and season with salt; finely chop together and transfer to a small bowl. Stir the lemon juice, horseradish and olive oil into the gremolata.

  4. In a large skillet, heat 2 tbsp. olive oil over medium-high. Add the butter and let it melt into the oil. Add the mushrooms and cook, stirring occasionally, until browned, 5-6 minutes. Add the onion and season. Cook, stirring occasionally, until the onion is just tender, 8-10 minutes. Stir in the sherry, then the Worcestershire; remove from the heat.

  5. Drizzle the steaks with oil; add to the cast-iron skillet and cook, turning occasionally, until medium-rare, 8-10 minutes. Let rest a few minutes, then slice against the grain. Top with the gremolata and serve the mushroom mixture and the watercress alongside.

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