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