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Roast Hanger Steak, Port Wine And Shiitakes With Shallots

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 lbs 1816g / 64oz Untrimmed hanger steak

  2. Marinade

  3. 1 tablespoon 15ml Whole black peppercorns

  4. 2 Bay leaves - crushed

  5. 1/2 teaspoon 2 1/2ml Dried thyme

  6. 1 teaspoon 5ml Onion - peeled, sliced (large)

  7. 1 teaspoon 5ml Carrot - peeled, sliced (medium)

  8. 3 Garlic cloves - smashed

  9. 1 cup 237ml Full-bodied red wine

  10. 1/2 cup 118ml Port wine

  11. 1 oz 28g Olive oil

  12. To Finish Dish

  13. 1 tablespoon 15ml Olive oil

  14. 12 tablespoons 180ml Shallots - peeled, trimmed (medium)

  15. 8 oz 227g Shiitake mushrooms - stems off,

  16. Washed, split, (stems added to stock)

  17. 2 oz 56g Port wine

  18. 1/2 teaspoon 2 1/2ml Butter

  19. 1/4 teaspoon 1 1/3ml Chopped rosemary

  20. Salt - to taste

  21. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. For the Marinade: Mix all ingredients together.

  2. Trim fat and silverskin from steak. Marinate steak and scraps for 24 hours refrigerated.

  3. Remove steaks from marinade. Strain and reserve juices. Skim off oil and discard. Saute scraps, vegetables and spices to brown. Drain fat. Add marinade and reduce to half. Add 2 cups cold water and bring to boil. Simmer minimum 30 minutes, skimming impurities from top.

  4. For Finished Dish: In 1 tablespoon of olive oil, saute seasoned hanger steaks over high heat. Brown steaks and turn over. Add shallots and cook steaks to desired temperature (rare to medium-rare) and remove.

  5. Add shiitakes, season and saute with shallots for 2 minutes. Deglaze pan with port wine and reduce to half. Add strained stock. Simmer and reduce to desired consistency. Finish with butter, rosemary and season.

  6. Slice steak 1/4-inch thick, against the grain, and on the bias. Top with sauce and serve.

  7. This recipe yields 4 servings.

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