Hangar Steak [1-2 lbs]
Olive Oil | [1/4 cup]
Dijon Mustard | [2 tbsp]
Soy Sauce | [1/2 cup]
Rosemary | [1 tsp]
Garlic diced | [4 Cloves]
Dry Red Wine | [1/2 cup]
Shiitake Mushrooms | [8 oz]
Whole Carrots | 4 Sticks
Kosher Salt or Sea Salt
Start by preparing the marinade and steak.
Start by mixing the Soy Sauce, Dijon, Rosemary, garlic, and Olive Oil in a small bowl. Most hangar steaks come with a piece of seam fat connecting the two sides. It should be easy to find and cut this connective tissue. If you are having issues finding where to cut. Do a quick google search. Plenty of diagrams out there explaining it!
After you have cut the hangar steak, place in a baking dish and lather on the marinade. Make sure to cover all sides of the steak. Cover and place in the fridge for at least twelve hours.
When you are ready for dinner time, take out of the fridge an hour before you plan to start cooking. Cover all sides with a liberal layer of Kosher Salt. This allows the steak to come up to room temperature before cooking, assuring it to cook more evenly.
Put a large cast iron skillet (12 inches <) over medium-high heat with a small amount of olive oil. While the cast iron is heating, dice your carrots into small pieces and slice your mushrooms.
When the skillet is hot enough, place both sections of steak on the skillet. If the steak does not sizzle while placing it in the skillet remove and allow more time for the skillet to heat (this is critical for getting a good crust on the steak!). Allow 4-5 minutes of cooking per side. Use your eyes to make sure you get a nice pretty crust on each side of the steak, but DO NOT cook a hangar steak above medium (145OF). A potentially delicious cut of beef will become like a dog chew toy.
Once the steak is cooked through, remove and tent with aluminum foil for 10 minutes. This is to let that wonderful steak rest and re-absorb all those delicious juices.
While the steak is resting, put your mushrooms and carrots in the cast iron along with your butter. DO NOT REMOVE ANY OF THE LEFTOVER FOND IN THE PAN! This will add a wonderful flavor to your steak sauce. Allow the carrots and mushrooms to become soft. Normally 5-7 minutes.
After the carrots and mushrooms are cooked, add your dry red wine. Stir constantly for another couple minutes while the sauce thickens. Turn off the heat and serve over that delicious steak.
To cut the steak, use a sharp knife and cut in small medallions. Plate and Enjoy!