Hanger Steak with Shallots and Mushrooms

Ingredients

• 1 1/2 pound hanger steak
• 3 tablespoons extra-virgin olive oil
• Salt and pepper
• 2 tablespoons unsalted butter
• 1/2 pound shiitake mushrooms, stems removed, caps thickly sliced
• 1/2 pound white mushrooms, stems removed, caps thickly sliced
• 6 shallots, ends trimmed, very thinly sliced
• 2 tablespoons red wine vinegar
• 1/2 cup dry red wine
• 1/4 cup chicken stock
• 2 tablespoons fresh parsley, chopped

Directions

1. Sprinkle the hanger steak generously with salt and pepper. Set a heavy 12-inch skillet on medium-high heat, add 1 tablespoon of the oil, and tilt the pan so it coats the bottom. When the oil starts smoking, lay in the steak and cook it until the outside is deeply browned all over and the center is medium-rare, 10 to 12 minutes. If the pan seems too hot and the meat is scorching, lower the heat. Move the steak to a cutting board so it can rest.
2. Wipe out the skillet carefully, since the browned bits are probably too dark to build a sauce from, and set it back over medium heat. Add the remaining oil and 1 tablespoon of the butter. Once the fat looks glossy and hot, stir in the mushrooms with a pinch of salt and pepper. Let them cook, stirring now and then, until they start to take on color, about 6 minutes. Add the sliced shallots and keep cooking, stirring occasionally, until they soften without browning, about 5 minutes.
3. Add the red wine vinegar to the skillet, stir it through the mushrooms and shallots, and cook until the liquid disappears. Pour in the wine and let that cook away as well. Add the chicken stock and the remaining butter, then stir until the sauce turns thick and silky. Take the pan off the heat, add the parsley, and stir again.
4. Cut the steak across the grain into thick slices. Stir any juices from the cutting board into the sauce, then serve the steak with the sauce spooned over it.