Name: Hanger Steak with Shiitakes, Cranberries, and Ginger recipe
Ingredients: 8 ounces dried shiitake mushrooms;¾ cup warm water;2 pounds hanger steak;salt and ground black pepper to taste;1 tablespoon olive oil;2 tablespoons grated fresh ginger root, divided;5 large carrots, cut into large sticks;2 cups fresh cranberries;2 cups beef broth

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Ingredients

8 ounces dried shiitake mushrooms ¾ cup warm water 2 pounds hanger steak salt and ground black pepper to taste 1 tablespoon olive oil 2 tablespoons grated fresh ginger root, divided 5 large carrots, cut into large sticks 2 cups fresh cranberries 2 cups beef broth

Nutrition Info

264.8 calories carbohydrate: 29 g cholesterol: 35.7 mg fat: 10.4 g fiber: 5.8 g protein: 17.3 g saturatedFat: 3.8 g servingSize: - sodium: 287.5 mg sugar: 3.9 g transFat: : - unsaturatedFat: : -

Directions

Place shiitake mushrooms in a bowl, cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.
Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat, cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker.
Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.
Set slow cooker to High, cook 4 hours.

Recipe Yield

8 quarter-pound servings

Recipe Note

This hearty slow cooker meal incorporates all your typical holiday flavors in a new way. Well-balanced and earthy, this recipe turns out a dish with layers of flavor. Serve over quinoa that has been cooked in beef broth for a nice textural balance.

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