Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

Hanger Steak with Creamy Egg Noodles & Mushrooms

When the PeachDish test kitchen crew sat down to taste this dish, the room turned suddenly quiet: Everyone wanted to give complete concentration to the full-flavored beef, earthy seared mushrooms and creamy noodles. Beautiful Briny Sea French Picnic salt, a blend featuring lavender, thyme, ground mustard and pink peppercorns, is the je ne sais quoi that turned this simple meal into a show-stopper.

Prep Time: 10 Min Cook Time: 45 Min

About the Dish

  • Hanger Steak

    Hanger Steak

  • Beautiful Briny Sea French Picnic Salt

    Beautiful Briny Sea French Picnic Salt

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot

    Shallot

  • Egg Noodles

    Egg Noodles

  • Butter

    Butter

  • Half-and-Half

    Half-and-Half

  • Chives

    Chives

  • Parsley

    Parsley

METHOD

1
Arrange the top rack of the oven so that the steaks will be about 5 inches below the broiler; heat to broil. Arrange steak on a broiler pan or a roasting pan (preferably with a rack), and season on all sides with a total 1/4 teaspoon French Picnic salt. Allow to rest at room temperature.
2
Prepare your mise en place: Remove and discard mushrooms stems; thinly slice caps. Peel, halve and thinly slice shallot. Thinly slice chives. Pick and chop parsley leaves. Fill a saucepan 2/3 full with about 6 cups water, add bouillon cube and place over high heat. This is your noodle cooking water.
3
While the water heats, place a large sauté pan over high heat. Add 1 tablespoon cooking oil. When oil is shimmering, add mushrooms. Cook without disturbing until browned on bottom, 3-4 minutes. Stir and cook 3 minutes more. Add shallot and cook, stirring continuously, until it begins to turn translucent, 2-3 minutes. Remove pan from heat, and set aside.
4
When the water comes to a rapid boil, add egg noodles while stirring to prevent them from sticking. Boil until tender but not mushy, 6-8 minutes. Carefully remove 1 cup cooking liquid and reserve. Drain noodles in a colander, but do not rinse.
5
While pasta cooks, place pan with steaks in oven on prepared rack. For rare to medium rare, broil steak 3 minutes, turn steak, and broil 3-4 minutes more. Add a little more time per side if you prefer your meat cooked more. Remove steak from oven, and allow to rest at least 10 minutes before slicing.
6
While steak rests, return mushroom pan to medium heat. Add noodles, butter, 1/2 cup reserved pasta cooking liquid and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from heat, and stir in half-and-half, chives and parsley. Taste and adjust seasoning as desired with French Picnic salt.
7
Cut steak against the grain into 1/4-inch-thick slices.
8
If the noodles have absorbed all of the sauce, add more of the reserved pasta cooking liquid to get the sauce back to a creamy consistency. Divide noodles between 2 bowls, and top with steak slices and any resting juices. Enjoy!