Hanger Steak

2 hanger steaks, about 1 pound each, cleaned, trimmed, and ask a butcher to use a Jaccard meat tenderizer

Olive oil

Kosher salt and freshly ground black pepper

Balsamic Marinade

¾

cup balsamic vinegar

2 teaspoons grated orange zest

¼

cup fresh-squeezed orange juice

2 cloves garlic, minced

1 shallot, minced

1 tablespoon chopped fresh thyme

2½

cups olive oil

Kosher salt and fresh-ground pepper

Mushroom Jus

2 tablespoons unsalted butter

2 tablespoons minced shallots

1 tablespoon minced garlic

2 cups sliced shiitake mushrooms

Kosher salt and freshly ground black pepper

2 cups veal jus, demi-glace, or reduced chicken stock

For the marinade: In a glass, ceramic, or other nonreactive mixing bowl, stir together the vinegar, orange zest and juice, garlic, shallot, and thyme. Whisk in the olive oil until it comes together. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 3 days.

In a shallow baking dish, cover the steaks with the marinade. Gently rub it into the meat. Cover and refrigerate for at least 24 hours or up to 36 hours.

Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element is medium-hot. Or, heat the broiler.

Lift the steaks from the marinade and let the marinade drip into the dish. Brush the steaks with olive oil and season generously with salt and pepper.

Grill the steaks, turning 2 or 3 times, for a total of 12-14 minutes for medium-rare meat. Brush the steaks with the marinade during the first half of grilling. If the thin ends of the steaks are getting done before the thicker, turn the steaks so that the thin sections are on the outer, or cooler, part of the grill. Let the steaks rest for about 5 minutes before serving.

For the jus: In a medium-sized saucepan, melt the butter over medium heat. Saute the shallots and garlic for 3 to 4 minutes, until softened. Add the mushrooms and saute for about 3 minutes, or until the mushrooms begin to exude their liquid. Season to taste with salt and pepper.

Add the veal jus, raise the heat to medium-high, and bring to a simmer. Cook for 5 to 6 minutes, or until the sauce comes together. Serve immediately or cover and refrigerate for up to 3 days. If refrigerated, bring to a simmer before serving.

To serve: Slice the steaks against the grain, and divide among 4 serving plates or arrange on a platter. Spoon the jus over the steak and serve.

Serves four.

"Steak with Friends: At Home with Rick Tramonto" by Rick Tramonto with Mary Goodbody (2010 Andrews McMeel, $35)