Hanger Steak with Mushroom Risotto

Jul 24, 14 Hanger Steak with Mushroom Risotto

I will fully admit that I love it when I post a food shot on my Instagram feed and everyone wants the recipe. Consider my foodie ego properly stroked at the response to last night’s dinner, pictured to the left. Also, I always forget about hanger steak as an option when buying meat for home cooking. It’s weird; I’m happy to order it in a restaurant but when I’m actually at the counter in our neighborhood looking for inspiration I often gravitate toward the sirloins, the filet mignons and the ribeyes. Silly me, because hanger steak is brilliant.

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We’re lucky to have three great options for meat within walking distance — there’s Staubitz, Los Paisanos and the butcher’s counter at Union Market. On this occasion, my husband Simon was at Union Market where he picked up about a pound and a half of hanger steak that had just been covered in minced garlic about an hour prior, but enough chat, onto the recipes for the steak and mushroom risotto.

Hanger Steak
2 lbs, give or take, Hanger Steak
1 Tbsp Olive Oil
1 Tbsp Butter
3 Tbsp Minced Garlic
1 spring fresh Rosemary
2 Tbsp fresh Tarragon, finely chopped
1 cup Red Wine
2/3 cup Chicken Stock
Additional 2 Tbsp Butter
Cornstarch or Flour to taste
Salt and Pepper to taste

Spread garlic generously all over steak, and season both sides with salt and pepper. Melt 1 tablespoon butter with the olive oil in a hot skillet and fry the steak with the rosemary, around 3 minutes per side, then remove all to a warm platter. Remove any burnt bits, then turn flame to high and add red wine, scraping up all the bits off the bottom of the pan for a few minutes, until the wine starts to reduce a bit. Remove from heat and strain through a chinois or a tea leaves strainer into a clean saucepan over high heat. Boil for about 5 minutes — get it reducing nicely. Add chicken stock and 3/4 of the tarragon; continue reducing. Once the sauce coats the back of a spoon, remove from heat. Swirl in 2 tablespoons of butter, and whisk in cornstarch or flour to your desired consistency. Taste and adjust seasoning as necessary. Slice steak, fan out on plates and garnish with sauce and the rest of the tarragon.

Mushroom Risotto
1 cup Arborio Rice
1 pound Portobello or Baby Bella Mushrooms, sliced
2 Tbsp Olive Oil
2 Shallots, finely chopped
1/2 cup dry White Wine
3 cups Chicken Stock
1/2 cup grated Parmigiano Reggiano or Pecorino Cheese
2 Tbsp fresh Chives, chopped
2 Tbsp Butter
Salt and Pepper to taste

Heat a large pot with 2 tablespoons of the olive oil and sautee the mushrooms until soft. Remove mushrooms and all their liquid to a side bowl. Heat remaining 1 tablespoon olive oil and fry the shallots until translucent. Add rice and toast for about 2 minutes, stirring constantly to avoid sticking or burning. Add wine and stir until liquid is absorbed. Reduce heat to a high simmer and add the chicken stock one cup at a time, allowing each cup to fully absorb before adding the next. You don’t have to stir it the WHOLE time, but stir it regularly and keep an eye on it. Once all the liquid is absorbed, remove from heat. Fold in the mushrooms and their liquid, the butter, the chives and the cheese. Cover and let the pot sit until you’ve finished the steak. Right before plating, taste and add salt and pepper as needed. If you start these dishes together, they should be done about the same time (roughly one hour.) Enjoy!

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