Sliced Hanger Steaks with Horseradish Gremolata & Portobellos with Oni – Rachael Ray

Ingredients

• 2 pounds hanger steak (2 steaks, veins removed to make 4 pieces) or 2 pounds skirt steak cut into 4 pieces, pounded lightly if necessary for uniform thickness
• Salt and pepper
• 1 bunch flat-leaf parsley, leaves separated from stems
• 2 large cloves garlic, crushed
• 1 lemon, zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)
• About 1/2 cup freshly grated horseradish root or 1/3 cup prepared horseradish (I like Gold’s)
• About 1/4 cup EVOO
• 2 tablespoons olive oil, plus more for drizzling
• 2 tablespoons butter
• 4 medium Portobello mushroom caps, sliced
• 1 onion, thinly sliced About 1/4 cup sherry About 2 tablespoons
• Worcestershire sauce 2 bunches watercress or upland cress, stemmed