Tuscan Herb Hanger Steak
Tuscan Herb Hanger Steak
Directions
- Combine Custom Culinary® Gold Label True Foundations™ Beef Liquid Stock Concentrate, olive oil, red wine vinegar, garlic, ginger and green onion with hanger steaks. Let marinate overnight.
- Remove hanger steaks from marinade. Season with salt and pepper, then grill to medium rare.
- Sauté mushrooms in olive oil and glaze with Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate.
- Prepare polenta according to package instructions, add Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate to liquid in polenta method (2 teaspoons to 8 ounces of water).
- Serve steak alongside prepared polenta and sautéed mushrooms.
Ingredients
- 2 oz Custom Culinary® Gold Label True Foundations™ Beef Liquid Stock Concentrate
- 1/4 cup oil, olive, for marinade
- 1/4 cup vinegar, red wine
- 2 tsp minced garlic
- 1 tbsp ginger, peeled, minced
- 1 cup onion(s), green, thinly sliced
- 4 ea beef hanger steaks, trimmed, 8 oz each
- 2 tsp salt
- 1 tsp black pepper, freshly ground
- 1 qt mushroom(s), shiitake, sliced
- as needed oil, olive, for sautéing
- 1/4 cup Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate
- 2 cups polenta
- as needed Custom Culinary® Gold Label True Foundations™ Vegetable Liquid Stock Concentrate, (for polenta)