Seared Hanger Steak
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Instructions
Toss mushrooms and shallots in olive oil, balsamic vinegar, salt and pepper and thyme. Roast at 400 degrees covered in foil 15 minutes. Remove foil and roast until vegetables are soft and caramelized, another 15 minutes or so.
Heat a heavy bottomed saute pan over high heat, then add the oil. Season hanger steaks on both sides with salt and pepper, then sear in the hot oil until brown and cooked through, 3-5 minutes per side depending on desired doneness. Remove to a warm plate.
Deglaze pan with wine and beef stock, let reduce by half, then add salt and pepper to taste.
Divide vegetable mixture between two plates. Place a steak on each plate, drizzled with pan sauce.
