Great balance of steak and marinaded mushrooms
Season the hanger steak with salt and pepper. Place a heavy-bottomed 12-inch skillet over medium-high heat. Pour in one tablespoon of the oil and swirl it around the pan. Once oil begins to smoke, add the steak. Cook until well browned on all sides medium-rare on the inside, 10 to 12 minutes. Turn down the heat if it looks like the steak is burning. Transfer steak to a cutting board and let rest.
Carefully clean out the skillet (the fond is probably too burnt to use), and place it over medium heat. Add the rest of the oil and one tablespoon of the butter. When shimmering, add the mushrooms along with a pinch of salt and pepper. Cook, stirring occasionally, until they begin to brown, about 6 minutes. Add the sliced shallots to the skillet. Cook, stirring occasionally, until they soften, but don’t brown, about 5 minutes.
Pour in the red wine vinegar into the skillet. Stir well, and cook until it evaporated. Add the wine, and cook until it has evaporated. Then pour in the chicken stock and add the remaining butter. Stir well until the sauce is thick and silky. Turn off the heat and add the parsley. Stir well.
Slice the steak against the grain into thick slices. Add any accumulated meat juices to the sauce, stir well, and then serve the steak with the sauce.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 152 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 8.1g | 40 % | |
Monounsaturated Fat 6.7g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 31.4mg | 10 % | |
Sodium 193.4mg | 7 % | |
Potassium 219mg | 6 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.4g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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