Grilled Hanger Steak with Mushroom Demi-Glace
- 4 pounds trimmed hanger steak, cut into 8-ounce portions (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak)
- Salt and pepper
- 1/8 cup vegetable oil
- 2 onions, finely diced
- 2 cloves garlic, finely chopped
- 1 1/2 pounds mushrooms, cleaned and sliced
- 2 cups Merlot wine
- 3 cups demi-glace
Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.
Copyright 2006, Robert Irvine, All Rights Reserved
Recipe courtesy of Jeff Mauro
Recipe courtesy of Aaron McCargo Jr.