GRILLED HANGER STEAK WITH MUSHROOM DEMI-GLACE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare. Remove meat from grill and let rest. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.
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Dharmaraj Shah
[email protected]This recipe was a disaster. The steak was overcooked and the demi-glace was bland.
STANISLAV
[email protected]The demi-glace was too salty for my taste.
MD Fahad
[email protected]I'm not a big fan of hanger steak, but this recipe was pretty good.
Angel Miller
[email protected]The steak was a little tough, but the demi-glace was amazing.
michael aprem
[email protected]This was my first time cooking hanger steak and it was a success! The steak was tender and the demi-glace was delicious.
Porter Geier
[email protected]I followed the recipe exactly and the steak turned out perfectly. The demi-glace was rich and flavorful.
Frenzy Boy
[email protected]This steak was so flavorful and juicy! The mushroom demi-glace was the perfect complement. I will definitely be making this again.