1 1/2-2 pounds of trimmed hanger steak cut into 1/2 inch strips
10-15 (depending on size) whole mushrooms sliced
1 medium red onion sliced
4 cloves of garlic finely chopped
1 jalapeño finely chopped (optional)
1/2 stick of butter
1 cup of white wine
2 cups of shredded Monterrey Jack cheese
Heat grill to 325 degrees. Season hanger steak with garlic salt, pepper, and cilantro. Heat skillet over medium high heat. Add 1 Tbsp of the butter to the skillet and sauté garlic until brown. Add remaining butter, white wine, mushrooms, jalapeño, and onion. Reduce heat to medium and simmer until mushrooms are cooked to tender – approximately 20 minutes. While the vegetables are cooking, grill the hanger steak to medium – 4-5 minutes per side. Allow the steak to rest 5 minutes before slicing ACROSS the grain into desired sizes. Place the steak on a platter. Strain off any remaining juices off the vegetables and cover the steak with the vegetables. Sprinkle the cheese over the vegetables.
Serve with desired condiments.