Grilled Hanger Steak with Bordelaise Sauce

By Jenny_439

Ingredients

• 2 tablespoons olive oil
• 1 small onion, peeled and chopped
• 1 small carrot, peeled and chopped
• 1 stalk celery, chopped
• 3 cups chopped mushrooms
• 1 cup shopped shallots
• 1 bottle dry red wine
• 3 quarts beef stock (semisolid when chilled, from butcher)
• 1 bunch thyme
• kosher salt and freshly ground pepper
• 3 pounds hanger steak

Preparation

Step 1

1. heat oil in a large saucepan over med-high heat. add onion, carrot, celery, mushrooms and shallots. cook, stirring regularly, until vegetables start to brown, about 15 minutes.

2. add wine and simmer until pan is almost dry, about 25 to 35 minutes. add stock, reduce heat to medium and simmer, skimming often, until sauce has thickened enough to coat the back of a spoon, at least 1 hour. strain sauce; add thyme salt and pepper. let steep.

3. heat grill on high. season both sides of steaks with salt and pepper. grill for about 5 minutes per side for medium rare. plate steaks and allow to rest for 5-10 minutes

4. remove thyme from sauce. warm sauce over low heat. slice steak; serve with sauce