Hanger Steak Recipe

Cooking Instructions

1. 1

   Marinate the Hanger Steak

   In a large bowl, combine parsley, thyme, rosemary, minced garlic, olive oil, salt, and pepper. Add the hanger steak and coat it well with the marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

2. 2

   Prepare the Mashed Potatoes

   Boil the peeled and cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

3. 3

   Roast the Brussel Sprouts

   Preheat the oven to 400°F (200°C). Toss the halved brussel sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until they are golden brown and crispy.

4. 4

   Cook the Hanger Steak

   Heat a grill or skillet over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing.

5. 5

   Make the Shiitake Mushroom and Rosemary Butter

   In a small pan, melt 2 tablespoons of butter over medium heat. Add the sliced shiitake mushrooms and chopped rosemary. Sauté until the mushrooms are tender. Mix in the remaining butter until melted and combined.

6. 6

   Serve

   Slice the hanger steak and serve it alongside the mashed potatoes and roasted brussel sprouts. Drizzle the shiitake mushroom and rosemary butter over the steak.