Mixed Mushrooms & Hanger Steak
Ingredients:
For the Steak:
1 hanger steak (about 1.5 pounds)
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper, to taste
For the Mushroom Sauce:
8 ounces oyster mushrooms, sliced
8 ounces lion's mane mushrooms, sliced
2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup beef broth
1/2 cup heavy cream
1/4 cup dry white wine (optional)
Fresh thyme leaves, for garnish
Salt and pepper, to taste
Instructions:
Preheat the Grill or Pan:
Preheat your grill to high heat or a large skillet over medium-high heat.
Prepare the Steak:
Rub the hanger steak with minced garlic and olive oil.
Season both sides generously with salt and pepper.
Grill or Pan-Sear the Steak:
If using a grill, place the steak on the hot grill grates.
Cook for about 3-4 minutes per side for medium-rare or longer if you prefer your steak more well-done.
If using a skillet, heat the skillet with a bit of oil over medium-high heat.
Add the steak and sear for 3-4 minutes per side or until your desired level of doneness is achieved.
Remove the steak from the heat and let it rest for a few minutes before slicing.
Prepare the Mushroom Sauce:
In a separate pan, melt the butter over medium heat.
Add the chopped onion and cook until it becomes translucent.
Add the minced garlic and sliced oyster and lion's mane mushrooms. Sauté for about 5-7 minutes or until the mushrooms are browned and tender.
Pour in the white wine (if using) and cook for a couple of minutes to reduce slightly.
Stir in the beef broth and heavy cream. Simmer for another 3-5 minutes until the sauce thickens.
Season the mushroom sauce with salt and pepper to taste.
Slice and Serve:
Slice the rested hanger steak against the grain into thin strips.
Plate and Garnish:
Arrange the sliced steak on plates, and spoon the oyster and lion's mane mushroom sauce over the top.
Garnish with fresh thyme leaves for added flavor.
