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Pan-Roasted Hanger Steaks with Mushroom Condiment
Pan-Roasted Hanger Steaks with Mushroom Condiment

Steak and mushrooms have been likely bedfellows since steak Diane became a supper-club hit decades ago. These days, however, we prefer the more modern take on the combination that chef Michael Santoro serves at his Philadelphia restaurant, The Mildred. There, the chef uses flavorful hanger steak in place of pricier cuts and matches the tender meat with an earthy mushroom condiment that left us craving more. Try the versatile condiment with the steak first, then take Santoro’s advice and make it again to serve on crostini with goat cheese or alongside roast chicken, pork or lamb.

Makes 4 servings
Start to Finish: 50 minutes


Mushroom condiment

2 slices thick-cut bacon

½ pound maitake mushrooms, woody parts removed


2 tablespoons finely diced Bosc pear (from about ¼ pear)

1 tablespoon plus 1 teaspoon finely chopped flat-leaf parsley

2 teaspoons finely chopped fresh chives

2 teaspoons finely chopped fresh tarragon leaves

2 teaspoons fresh thyme leaves

2 teaspoons finely chopped golden raisins

2 teaspoons lemon juice

½ cup extra-virgin olive oil

Walnut oil

Freshly ground black pepper



Four 4- to 6-ounce hanger steaks, trimmed

Salt and freshly ground black pepper

2 tablespoons unsalted butter

1 garlic clove, crushed

1 thyme sprig


1. Make the mushroom condiment: In a medium skillet set over medium heat, cook the bacon, turning once, until crisp, about 5 minutes. Remove the bacon from the skillet and discard, leaving the fat behind. Add the mushrooms to the skillet and increase the heat to medium-high. Cook the mushrooms until golden on the bottom, about 3 minutes. Season the mushrooms with salt, stir them and cook until golden on the other side, about 3 minutes longer.

2. Add the pear, parsley, chives, tarragon, thyme, raisins and lemon juice to the skillet. Remove the skillet from the heat and stir in the olive oil. Season to taste with the walnut oil, salt and pepper, cover and set aside.

3. Make the steaks: Preheat the oven to 400˚. Season the steaks with salt and pepper. In a large cast-iron skillet set over high heat, melt the butter, then add the garlic and thyme. Add the steaks and sear until golden, about 3 minutes. Flip the steaks and sear on the other side until golden, about 3 minutes longer. Transfer the skillet to the oven and cook the steaks for about 4 minutes or until medium-rare.

4. Remove the skillet from the oven and transfer the steaks to a cutting board. Cover the steaks loosely with foil and let rest for 10 minutes. (Discard the garlic and thyme.) Slice the steaks against the grain and serve immediately with the mushroom condiment spooned over the top.

Finishing Touches

It's the details that count! Try these tips

  • You can make the mushroom condiment a day ahead and refrigerate it. Bring it to room temperature before serving.

  • If your skillet is too small for the steaks, split them between two skillets or cook the meat in batches, if necessary.

  • Though the chef uses hanger steak here, you can substitute skirt or flank steak if it’s easier to find. Let your eye be the guide as you adjust cooking times as needed.

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