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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.
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