Could it be? TWO winners, two nights in a row? Let me tell you that I am not a steak girl. While I dig on some meatballs, and love a great pot roast, I cannot seem to enjoy a huge slab of meat in front of me. It's gamey and tastes, well, bloody to me.
But I've been intrigued by one menu item at High Street Caffe, and that is the Hanger Steak. It's considered to be the "butcher's cut", because it's so tasty that the butcher is known to keep it for himself. It is from the part of the cow that "hangs", hence, well...hanger steak.
I've been even more intrigued, because I could not find this cut anywhere. That is, until I called Westtown Meat Market. He was totally cool, and said he had some on hand. I stopped on my way to dance class, and while I waited for his pretty wifey to locate my steak, he fed me his homemade crab mac & cheese - OMG. He offered me a fresh veal hanger that he was cutting at the time, and I respectfully declined with my lame excuse that "I don't eat babies." He laughed right at me and pointed to the rest of the calf said, "C'mon now...look at the size of this thing...we're not talking a kitten here!"
He was right. And the veal was probably really good, but I'll never know. Because I don't eat babies.
I'll wait to get blasted, it's OK.
This was my first time at Westtown, and not my last. The husband/wife team couldn't have been more accommodating and down-to-earth.
Now onto the steak!!
The ingredients...some, anyway. Look at those pretty steaks!
The shallots and mushrooms (before the wine, vinegar, and stock)
The finished steak...
The presentation.
This was delicious! A total hit, and a definite keeper. Only trouble is finding more hanger steak!
Recipe:
- 2 beautiful Hanger Steaks from your favorite butcher <3
- 3 TB EVOO
- kosher salt and ground pepper
- 2 TB butter
- 1/2 pound mushrooms (your choice), sliced thick
- 2 large shallots sliced into thin rings
- 1/2 dry red wine
- 1/4 c beef stock or chicken stock
- 2 TB flat leaf parsley, chopped
Brush the steak with EVOO, season with salt and pepper. Heat a large stainless skillet until nearly smoking. Add 1 tablespoon of the olive oil, then add hanger steak. Cook over high heat, turning once, until well browned outside and medium-rare within, about 12 minutes. Transfer steak to a plate, cover with foil and let rest.
In the same skillet, heat the remaining 2 TB of oil with 1 tablespoon of the butter. Add the mushrooms, season with salt and pepper and cook over med-high heat, stirring occasionally, until brown. Add shallots and cook til softened but not browned. Add the red wine vinegar and cook until evaporated. Add red wine (use what you plan to DRINK with this meal) and cook until nearly evaporated, about 5 minutes. Stir in the stock and the remaining 1 tablespoon of butter.
Slice steak against the grain. Dress the beef with the shallot/mushroom mixture.
I served mine with garlic mashed potatoes and peas.
DELISH!
