Grilled Hanger Steak with Mushroom Demi-Glace

Ingredients

• 3 cups demi-glace 
• 2 cloves garlic finely chopped
• 1.5 pounds mushrooms cleaned sliced
• 2  onions diced finely
• 10 servings salt and pepper 
• 4 pounds hanger steak trimmed cut into 8-ounce servings (hanger steak is a very tender cut of which there is only 1 per animal, aka hanging tender or bistro steak)
• 0.1 cup vegetable oil 
• 2 cups merlot wine 

Equipment

• sauce pan
• whisk
• grill
• kitchen thermometer

Directions

1. Heat grill and season meat on both sides with salt and pepper. In a 2-quart saucepan, heat oil and add onions, garlic and mushrooms, sauteing until translucent.
2. Add wine and cook until reduced by half. Meanwhile sear meat on both sides, and grill to about 128 degrees F internal temperature on an instant-read thermometer for medium-rare.
3. Remove meat from grill and let rest.
4. Whisk demi-glace into wine reduction and adjust seasoning of sauce with salt and pepper, as needed. Spoon the sauce over the grilled steaks and serve.