Directions
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Step 1
Prepare grill for direct cooking over Lump charcoal. Temperature should be in the 500 degrees F (260 degrees C) range.
Step 2
Remove the connective tissue between each section of
Hanger Steak (2)
, splitting it into two pieces. Trim away any excessive silver skin or fat.
Step 3
Coat each steak with
Olive Oil (1/4 cup)
reserving one tablespoon for the mushrooms. Sprinkle
Killer Hogs Steak & Chop Rub (1/4 cup)
over all sides and rest for 20 minutes before grilling.
Step 4
Place a cast iron skillet on the grill and add
Butter (2 Tbsp)
and
Olive Oil (1 Tbsp)
. Add
Garlic (2 cloves)
and
Shallots (2 Tbsp)
and sauté for 2-3 minutes.
Step 5
Add
Baby Bella Mushrooms (1 lb)
and season with
Killer Hogs The A.P. Rub (1 tsp)
. Toss the mushrooms in the butter mixture to coat.
Step 6
Pour in the
Worcestershire Sauce (1/2 cup)
and
Red Wine (1/4 cup)
and continue to cook until mushrooms brown and liquid reduces. Remove from grill and cover until ready to serve.
Step 7
Place each steak on the grill and cook for 2 minutes on each side until internal temperature reaches 125 degrees F (51 degrees C) in the center of each steak.
Step 8
Remove from grill and rest loosely covered for 5-10 minutes. Slice into desired portions and serve with mushrooms.
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