Restaurants›The Kenwood Restaurant›Creekstone Farms Hanger Steak Recipe

Creekstone Farms Hanger Steak Recipe

Inspired by The Kenwood Restaurant
Time1h 30m
Serves4

one marrow risotto, hen of the woods mushrooms, florentino cauliflower, saba

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Ingredients

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Hanger Steak

Marrow Risotto

Hen of the Woods Mushrooms

Florentino Cauliflower

Saba Sauce

Method

Prepare the Hanger Steak

1

Marinate the Steak

In a bowl, mix olive oil, salt, pepper, garlic, and thyme. Rub this mixture over the hanger steak. Let it marinate for at least 30 minutes.

2

Cook the Steak

Preheat a grill or skillet over high heat. Cook the steak for about 5-7 minutes on each side for medium-rare. Remove from heat and let it rest for 10 minutes before slicing.

Make the Marrow Risotto

3

Sauté Shallots

In a saucepan, heat 1 tbs of olive oil over medium heat. Add shallots and sauté until translucent.

4

Cook the Rice

Add Arborio rice and toast for 2 minutes. Pour in white wine and stir until absorbed. Gradually add chicken broth, one cup at a time, stirring continuously until the rice is creamy and al dente.

5

Add Marrow

Stir in the marrow, Parmesan cheese, butter, salt, and pepper. Mix well and keep warm.

Prepare the Hen of the Woods Mushrooms

6

Sauté Mushrooms

In a skillet, heat olive oil over medium heat. Add the mushrooms and garlic, cooking until golden brown. Season with salt and pepper.

Cook the Florentino Cauliflower

7

Roast Cauliflower

Toss cauliflower florets with olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 20-25 minutes until tender and golden.

8

Add Parmesan

Sprinkle grated Parmesan over the cauliflower during the last 5 minutes of roasting.

Plate the Dish

9

Serve Together

On a plate, serve a scoop of marrow risotto topped with sautéed hen of the woods mushrooms and roasted cauliflower. Slice the hanger steak and place it alongside. Drizzle with saba.