Hanger Steak w/ Shallots and Mushrooms Recipe

Hanger Steak w/ Shallots and Mushrooms


  • 2 beautiful Hanger Steaks from your favorite butcher <3
  • 3 TB EVOO
  • kosher salt and ground pepper
  • 2 TB butter
  • 1/2 pound mushrooms (your choice), sliced thick
  • 2 large shallots sliced into thin rings
  • 1/2 dry red wine
  • 1/4 c beef stock or chicken stock
  • 2 TB flat leaf parsley, chopped

How to make Hanger Steak w/ Shallots and Mushrooms

Brush the steak with EVOO, season with salt and pepper. Heat a large stainless skillet until nearly smoking. Add 1 tablespoon of the olive oil, then add hanger steak. Cook over high heat, turning once, until well browned outside and medium-rare within, about 12 minutes. Transfer steak to a plate, cover with foil and let rest.

In the same skillet, heat the remaining 2 TB of oil with 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over med-high heat, stirring occasionally, until brown. Add shallots and cook til softened but not browned. Add the red wine vinegar and cook until evaporated. Add red wine (use what you plan to DRINK with this meal) and cook until nearly evaporated, about 5 minutes. Stir in the stock and the remaining 1 tablespoon of butter.

Slice steak against the grain. Dress the beef with the shallot/mushroom mixture.

I served mine with garlic mashed potatoes and peas.


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