Hanger Steak with Shiitakes, Cranberries, and Ginger

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.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 265 Calories

Ingredients

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

Recipe Instructions

Step 1

Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes.

Step 2

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.

Step 3

Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger.

Step 4

Set slow cooker to High; cook 4 hours.