Hanger Steak W/ Shallots And Mushrooms

• 2 hanger steak beautiful, from your favorite butcher <3
• 3 tablespoons extra-virgin olive oil
• kosher salt
• ground pepper
• 2 tablespoons butter
• 1/2 pound mushrooms your choice, sliced thick
• 2 shallots large, sliced into thin rings
• 1/2 dry red wine
• 1/4 cup beef stock or chicken stock
• 2 tablespoons flat leaf parsley chopped

1. 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.
2. 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.
3. Slice steak against the grain. Dress the beef with the shallot/mushroom mixture.
4. I served mine with garlic mashed potatoes and peas.

hanger steak beautiful, extravirgin olive oil, kosher salt, ground pepper, butter, mushrooms, shallots, red wine, beef stock, flat leaf parsley

Taken from www.yummly.com/recipe/Hanger-Steak-w_-Shallots-and-Mushrooms-1692198 (may not work)