Why You’ll Love This Grilled Hanger Steak Recipe
If you’ve ever tasted a perfectly grilled steak, you’ll understand why this Grilled Hanger Steak Recipe, paired with rich porcini mushroom sauce, is a must-try.
The hanger steak’s unique flavor and tenderness make it a standout choice for any meat lover. When grilled just right, it delivers a satisfying char that enhances its natural juices.
The porcini mushroom sauce adds a layer of earthiness, creating a delightful contrast. It’s not just a meal; it’s an experience.
Trust me, once you try this recipe, you’ll wonder how you ever lived without it. Prepare to impress your taste buds!
Ingredients of Grilled Hanger Steak
When it comes to whipping up a delicious grilled hanger steak, having the right ingredients is key. This recipe features some pretty unique elements, especially with the addition of porcini mushrooms, which elevate the dish. So, let’s explore what you’ll need to create this mouthwatering meal.
- 2 ounces dried porcini mushrooms
- 2 tablespoons butter
- 1 onion, finely diced
- 1 garlic clove, minced
- 1 cup fruity red wine
- 1/2 cup ruby port
- 1 cup demi-glace
- 2 lbs hanger steaks, trimmed
- Salt, to taste
- Ground black pepper, to taste
Now, about those ingredients. You might be wondering if you really need to track down dried porcini mushrooms. The answer is yes, and here’s why: they bring a depth of flavor that’s hard to replicate.
If you’re feeling adventurous, you could even experiment with other dried mushrooms, but porcini is the classic choice for this kind of sauce. And don’t skimp on the wine either; a good fruity red and ruby port can make all the difference.
Just imagine how the savory, rich sauce will complement the juicy steak. It’s like a match made in culinary heaven. So gather these ingredients, and let’s get ready to grill up something special.
How to Make Grilled Hanger Steak
To make this scrumptious Grilled Hanger Steak, you’ll want to start by giving those 2 ounces of dried porcini mushrooms a nice soak. Grab a bowl, fill it with really hot water, and let the mushrooms sit there for at least 20 minutes. This step is essential because it brings out all the rich, earthy flavors that will elevate your sauce to new heights.
While those mushrooms are soaking, you can multitask a bit. In a skillet, melt 2 tablespoons of butter over medium heat. Once melted, toss in a finely diced onion and a minced garlic clove. Sauté them until they’re tender and starting to smell divine, which will take about 5 minutes. I mean, who doesn’t love that smell?
Next, it’s time to bring that flavor up a notch. Remove the soaked mushrooms from the water (don’t toss the water just yet; we’ll use it later) and give them a good chop. Add those mushrooms to the skillet along with 1 cup of fruity red wine and 1/2 cup of ruby port. Bring it all to a boil and let it reduce by half. This process concentrates all those flavors, making your sauce richer and more complex.
Once it’s reduced, strain the mushroom soaking liquid through a coffee filter to get rid of any grit—nobody wants a gritty sauce. Pour the strained liquid back into the skillet, add 1 cup of demi-glace, and whisk it all together. Give it a taste and adjust the seasoning with salt and ground black pepper if needed. Keep it warm over low heat while you prepare your hanger steaks.
Now, for the star of the show—your 2 lbs of hanger steaks. Sprinkle them generously with salt and pepper on both sides. Fire up your broiler and let those steaks broil for about 4 minutes on each side for a perfect medium-rare (aim for an internal temperature of 128°F).
Once they’re done, resist the temptation to jump right in; let them rest for 5 minutes. This resting period is key, folks—it allows the juices to redistribute throughout the steak, ensuring every bite is tender and juicy.
After resting, slice the steak thinly across the grain. Serve it up with that luscious sauce you’ve worked hard to create. Trust me, your taste buds will thank you for this meal.
Grilled Hanger Steak Substitutions & Variations
While the grilled hanger steak recipe is already a winner, there are plenty of substitutions and variations that can elevate your dish even further.
If you can’t find hanger steak, try flank or skirt steak for a similar texture. For a twist, use shiitake or portobello mushrooms instead of porcini.
If you want to skip the alcohol, substitute red wine and port with beef broth and a splash of balsamic vinegar for depth.
Don’t forget to experiment with seasonings—adding smoked paprika or fresh herbs can enhance the flavor profile.
The possibilities are endless, so get creative and enjoy!
Additional Tips & Notes
Although it might seem straightforward, there are a few tips that can take your porcini mushroom hanger steak to the next level.
First, make sure to let your steak rest after cooking; this keeps it juicy. Use high-quality porcini mushrooms, as their flavor makes a big difference.
If you’re short on time, you can skip the demi-glace, but it really enhances the sauce. Also, don’t rush the reduction of the wine; it intensifies the flavors.
Finally, serve the steak with a side of roasted vegetables or creamy polenta for a complete meal. Enjoy your culinary adventure!