Hanger Steak with Marchand de Vin (Wine Merchant) Sauce from Planet Barbecue by Steven Raichlen

Name: Hanger Steak with Marchand de Vin (Wine Merchant) Sauce from Planet Barbecue by Steven Raichlen
Ingredients: 3 cups dry red wine, such as Burgundy; Coarse salt (kosher or sea) and freshly ground black pepper; 1 large mushroom, finely chopped (optional); 1 tablespoon extra-virgin olive oil or vegetable oil; 1½ pounds hanger steak, trimmed; 1 cup beef stock, preferably homemade; ½ teaspoon cornstarch; 2 to 3 shallots, finely chopped (about ½ cup); 1 clove garlic, minced; ¼ cup fresh flat-leaf parsley, finely chopped; 3 tablespoons unsalted butter, at room temperature; 1 strip bacon, cut crosswise into ¼-inch slivers

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I first discovered hanger steak, known in France as onglet, during my student days in Paris. I loved its juicy, fibrous texture and its rich, meaty, almost sanguine flavor. I loved its price; as it...

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