The big guy came home the other night with some pure gold. You see the big kahuna at the University of Arizona meat's lab recommended that we try some hanger steak they had languishing in the freezer, so we gladly obliged.
A hanger steak comes from the diaphragm and resembles flank or skirt steak in texture and flavor. It can be extremely tough if not prepared properly as there is a long membrane down the center that needs to be removed before it's cooked. While some people marinate it, the big guy chose to cook it simply in a very hot cast iron pan for a total of 6 minutes. By the way, he cooked it in his outside kitchen over the propane burner because believe you me, it would have smoked us out of the house. After the steak rested, he sliced it into very thin pieces while I got to work on making a sauce from the pan juices.
A little butter, shallots, mushrooms, beef stock, cream and madeira became a pan sauce to be proud of, never mind that it went perfectly with some creamy spicy horseradish mashed potatoes. The result ...a company worthy dinner for two ravenous people. It was darned delicious for sure but a note of warning - if you like your meat well done, then you'd best choose another cut of meat because this just wouldn't be chewable; however, our rare to medium rare steak was tender, juicy and really, really flavorful.In fact, I'm not sure I'd ever want a flank or skirt steak again. This particular cut's won me over big time.
Hanger Steak with Mushroom Madeira Sauce & Horseradish Mashed Spuds
1 tablespoon vegetable oil
4 hanger steaks, membrane removed
Salt & freshly ground black pepper
Heat a large cast iron pan over high heat until very, very hot. Add oil. Season steaks with salt and pepper then add them to the hot pan. Cook without touching for 3 minutes. Flip steaks over and cook another 3 minutes (total 6 minutes). Remove from pan and set aside to rest while making the sauce. To serve, slice very thin and serve with sauce and potatoes.
4 ounces sliced fresh mushrooms
2 large shallots, thinly sliced
2 tablespoons butter
1/2 cup Madeira (dry)
2/3 cup beef broth
1/3 cup whipping cream
Dash dried thyme
2 teaspoons cornstarch mixed with small amount of Madeira (optional)
Salt and pepper to taste
Chopped fresh parsley
Place pan that you used to cook the meat over medium heat. Add butter, shallots and mushrooms. Cook stirring constantly until shallots are softened (about 2 to 3 minutes). Add beef broth, stirring to loosen browned bits on bottom of pan. Bring to a boil, add Madeira and whipping cream. Lower heat to a simmer, sprinkle on thyme. Add salt and pepper to taste. Cook for 1 minute. Thicken with cornstarch as desired. Sprinkle with parsley. Serve.
Horseradish Mashed Potatoes:
4 large red potatoes peeled, cubed and boiled
3 ounces cream cheese, cut into cubes
1/4 cup sour cream
3 Tablespoons prepared horseradish
Salt to taste
Mash potatoes until smooth. Add cream cheese, sour cream and horseradish. Whip with a whisk until well combined. Taste for seasoning and add salt as required. Download Hanger Steak with Mushroom Madeira Sauce