Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

Sometimes, but not very often, it isn’t all about the sauce. Sometimes it’s the sides. Steak, frites, caramelized onions, sautéed mushrooms. Need I say more.

Hanger

Fried potatoes

Hanger Steak with Caramelized Onions, Mushrooms, and Pan-Roasted Potatoes

INGREDIENTS:

  • 1 1/2 lb. medium white potatoes, scrubbed
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons olive oil
  • 3 tablespoons chopped fresh flat-leaf parsley leaves
  • Perfect Saute Seasoning or salt and freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 2 onions, sliced into 1/2 inch-thick rings
  • 3/4 lb. cremini mushrooms, wiped clean, trimmed, and sliced
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper
  • 3 tablespoons chopped fresh flat-leaf parsley leaves (optional)
  • 2 teaspoons olive oil
  • 4 (7-ounce) hanger steaks
  • Perfect Saute Seasoning (1/4 cup + 2 tablespoons salt blended with 1 teaspoon finely ground white pepper) or salt and freshly ground white or black pepper

METHOD:

  1. To make the potatoes: Put the potatoes in a large pot and add salted water to cover. Bring to a boil. Cook the potatoes until just barely tender, 20 to 25 minutes. Drain and cool. Slice the potatoes into 1/4 inch-thick matchsticks.

  2. Preheat the oven to 450 degrees F.

  3. To crisp the potatoes, in a large skillet over medium heat, heat 1 tablespoon of the butter with the oil. Add the potatoes to the hot skillet and cook, tossing occasionally, until golden brown all over, about 10 minutes. Toss the potatoes with the remaining 1 tablespoon butter, the parsley, and the seasoning. Cover to keep warm, or transfer to a platter and tent with foil.

  4. Meanwhile, prepare the mushrooms and onions: In a skillet over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring, until they are browned and tender, 7 to 8 minutes. Sprinkle with seasoning and parsley, if using, and cover to keep warm.

  5. To cook the steak: Heat the oil in a cast-iron pan over high heat until very, very hot, at least 5 solid minutes. Sprinkle the steaks all over with the seasoning. Sear the steaks in the pan until well browned on all sides, about 2 minutes per side. Transfer the steaks to the oven and roast until desired doneness is reached, about 3 more minutes for rare (115 degrees F on an instant-read thermometer) and 5 for medium-rare (120 degrees F on an instant-read thermometer). Transfer to serving plates, tent with foil, and let rest for at least 3 minutes before serving with the potatoes, mushrooms, and onions.

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