Pan Seared Hanger Steak
I'm having a love affair with hanger steak. I started ordering it in restaurants a couple of years ago, and then it began to occasionally show up in high end grocery stores, and now I'm so addicted I special order it often from the butcher at my grocery store. It's cut from the area between the last rib and the loin. Previously called the butcher tenderloin, it's a large grain steak, but very juicy and tender.
With roasted shallots and cremini mushrooms, you've got heaven on a plate. The only thing to make it more perfect is a glass of Hanna Cabernet Sauvignon. Enjoy!
12 shallots, trimmed and peeled
12 cremini mushrooms, cleaned
One tablespoons olive oil
Two tablespoons balsamic vinegar
Salt and pepper
One tablespoon chopped fresh thyme
One tablespoon olive oil
Salt and pepper
Two hanger steaks
1/4 cup Hanna Pinot Noir or other red variety
1/4 cup good quality beef stock
Toss mushrooms and shallots in olive oil, balsamic vinegar, salt and pepper and thyme. Roast at 400 degrees covered in foil 15 minutes. Remove foil and roast until vegetables are soft and caramelized, another 15 minutes or so.
Heat a heavy bottomed saute pan over high heat, then add the oil. Season hanger steaks on both sides with salt and pepper, then sear in the hot oil until brown and cooked through, 3-5 minutes per side depending on desired doneness. Remove to a warm plate.
Deglaze pan with wine and beef stock, let reduce by half, then add salt and pepper to taste.
Divide vegetable mixture between two plates. Place a steak on each plate, drizzled with pan sauce.
Serve with HANNA's Bismark Mountain Vineyard Cabernet Sauvignon.