Best 4 Grilled Hanger Steak With Mushroom Demi Glace Recipes
**Grilled Hanger Steak with Mushroom Demi-Glace: A Symphony of Flavors**
Indulge in a culinary masterpiece with this grilled hanger steak recipe, where tender and juicy meat meets a rich and savory mushroom demi-glace. The hanger steak, known for its exceptional flavor and texture, is grilled to perfection, delivering a delightful combination of smoky and succulent flavors. The accompanying mushroom demi-glace, made from scratch with umami-packed mushrooms, red wine, and aromatic herbs, elevates the steak to new heights. Prepare to tantalize your taste buds with this exquisite dish, perfect for special occasions or an indulgent meal at home. Additionally, the article offers complementary recipes for a complete dining experience. Discover the secrets to creating a refreshing arugula salad with a tangy lemon vinaigrette, fluffy mashed potatoes infused with roasted garlic and herbs, and a delectable crème brûlée for a sweet finish. Embark on a culinary journey with this grilled hanger steak and its accompanying recipes, transforming your kitchen into a haven of flavors.
GRILLED HANGER STEAK WITH A ROASTED SHALLOT PORT DEMI SAUCE AND GRILLED GARLIC GREEN BEANS
The hanger steak is a thick strip of meat from the underside of the beef cow. It hangs between the rib and the loin and is part of the diaphragm. It is similar to the skirt steak because it is full of flavor but can become tough if it is not prepared correctly. This can be a really nice cut of meat to serve your family without paying too much for it. I am going to give you detailed instructions on how to do just that. Enjoy!
Provided by Chef Shelley Pogue
Categories Meat and Poultry Recipes Beef Steaks
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Lightly cover the steaks with canola oil and season generously with salt and pepper; cover and place in refrigerator until ready to grill.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place a sheet of aluminum foil on about 1/3 of the grill surface.
- Bring a large pot of generously salted water to a boil. Cook the green beans in the boiling water until heated through yet still firm, 5 to 7 minutes. Drain. Transfer to a large bowl. Add the garlic and 1/4 cup of canola oil to the green beans and toss to coat. Season with salt and pepper; set aside.
- Stir the water, sugar, and shallots together in a saucepan until the sugar dissolves; cover the pan and bring the mixture to a boil. Drain the liquid and return the shallots to the pan. Add the port wine and demi glace to the saucepan and place over medium heat; cook until the liquid reduces to about half its original volume. Stir the butter into the mixture until it melts. Remove the pan from the heat. Season with salt as needed. Keep the saucepan covered until the steaks are prepared.
- Spread the green beans onto the part of the grill prepared with aluminum foil and allow to finish cooking while grilling the steaks.
- Cook the steaks until they start to firm, and are reddish-pink and juicy in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Allow the steaks to rest 5 minutes before placing onto individual plates. Spoon the sauce over the steaks. Serve the green beans on the side.
Nutrition Facts : Calories 843.6 calories, Carbohydrate 48.1 g, Cholesterol 98.9 mg, Fat 52.4 g, Fiber 4.2 g, Protein 42.1 g, SaturatedFat 18.9 g, Sodium 1658.7 mg, Sugar 21.9 g
ROSEMARY DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
- Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.
GRILLED HANGER STEAK
My own invention. Hanger steak, or bistro steak, is a very tender cut, of which each cow has only one. If you don't have demi-glace, you can use 1 cup of beef broth plus 1 tbsp of a beef base (a bouillon-like paste).
Provided by DrGaellon
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak porcini mushrooms in enough very hot water to just cover. Soak at least 20 minutes.
- Melt butter in skillet. Add onion and garlic and saute until tender. Remove mushrooms from liquid (reserve liquid) and dice. Add to skillet with red wine and port wine; bring to a boil and reduce volume by half.
- Strain mushroom liquid through a coffee filter to remove grit. Pour sauce through a sieve; discard solids and return sauce to pan. Add mushroom liquid. Whisk in demi-glace. Adjust seasoning with salt and pepper, if needed. Keep warm over low heat.
- Sprinkle steak with salt and pepper on both sides. Broil 4 minutes on each side for medium-rare (128F internal temperature). Let stand 5 minutes. Slice thinly across the grain and serve with sauce.
Nutrition Facts : Calories 202.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 48.7, Carbohydrate 19.3, Fiber 2, Sugar 7, Protein 1.8
GRILLED HANGER STEAK
Hanger steaks are not usually found at a grocery store, because they are not plentiful. On one whole piece of beef, there will only be one hanger steak. It's a meaty-tasting cut, with an open texture, and I found it at a butcher shop. We like it with a simple wet rub, but it is also tasty with only salt and pepper. It cooks really quickly, so be sure the rest of your meal is ready before you put it on the grill. We like it with simple sides, like a baked potato and a tossed salad.
Provided by Bibi
Categories Beef Steaks
Time 2h20m
Yield 4
Number Of Ingredients 7
Steps:
- Trim away fat and membrane from the surface of the steak about 2 hours before cooking time. If the hanger steak is whole, gently tease the meat away from the long center sinew and discard it in order to create 2 long, thin steak pieces. Place trimmed steaks in a non-reactive baking dish.
- Combine Worcestershire sauce, garlic powder, onion powder, and ground black pepper in a small bowl. Rub spice mix over all the surfaces of the steak.
- Cover steak with aluminum foil and allow to stand at room temperature for about 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Rub the steaks with olive oil and lightly sprinkle with sea salt.
- When the cooking grates are hot, place oiled steak onto the grate and cook steaks until firm and reddish-pink and juicy in the center, 2 to 3 minutes per side (medium-rare). An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the grill and tent with foil to allow residual heat to bring internal temperature up to 135 degrees F (57 degrees C).
- Slice about 1/4 inch thick, across the steaks, and serve warm.
Nutrition Facts : Calories 408 calories, Carbohydrate 0.9 g, Cholesterol 93.1 mg, Fat 22.2 g, Fiber 0.1 g, Protein 48.2 g, SaturatedFat 8.3 g, Sodium 370.6 mg
Tips:
- Choose a flavorful cut of hanger steak, such as one that is well-marbled.
- Marinate the steak for at least 30 minutes, or up to overnight, to enhance its flavor and tenderize it.
- Cook the steak over high heat to quickly sear the outside and create a nice crust, while keeping the inside juicy and tender.
- Let the steak rest for a few minutes before slicing and serving, to allow the juices to redistribute throughout the meat.
- Serve the steak with a flavorful sauce, such as the mushroom demi-glace, to complement its rich flavor.
Conclusion:
Grilled hanger steak with mushroom demi-glace is a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The steak is flavorful and tender, and the mushroom demi-glace is rich and savory. This dish is sure to impress your guests and leave them wanting more.
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