Preview

Herb crusted hanger steak, mashed squash and marinated onions, red wine and honey reduction |

Vegetables and Fruits, Beef

Hanger steak with herbs and mustard accompanied by a reduction of wine with honey.

Note

Before you cook your meat, you should bring it to room temperature to reduce the cooking time and ensure more juicyness.

Ingredients

Recipe for 4 portions

For the marinated oignon

100 Gr

Onion

50 Ml

White vinegar

50 Gr

Sugar

For the smashed squash

400 Gr

Butternut squash

2 Clove(s)

Garlic

2 Tbsp

White wine

For the herb crust

1 Tsp

Thyme

1 Tsp

Parsley

1 Tsp

Chives

2 Tbsp

Japanese breadcrumbs (panko)

1 Clove(s)

Garlic

25 Gr

Butter

For the hanger steak

4 Unit(s)

Hanger steak

1 Tsp

Grainy mustard

100 Ml

Red wine

1 Tbsp

Honey

Preparation time: 30 min

Preheat your Four at 425 °F

General preparation

Preheat your oven to 425°F. Thinly slice the red onion. Peel and remove seeds of the squash and cut it into small cubes.
Marinated onions preparation

Place red onion in a bowl. Bring vinegar and sugar to a boil and put it over onions. Cover bowl with saran wrap and let marinate for 2 hours at room temperature.
Écrasé squash preparation

In a large pan with a drop of oil and a knob of butter sauté squash on high heat for a couple of minutes. Lower the heat and season with salt and pepper. Add 1 tsp of chopped garlic and mix through. Add white wine and allow simmering for 3-5 minutes. Once tender, remove squash from the heat and keep warm.
Herb crust preparation

In a food processor combine herbs, panko and 1 tsp chopped garlic. Season with salt and pepper to taste and add 1 table spoon of olive oil to bind everything together. Keep to aside.
AAA hanger steak and red wine reduction preparation

In a hot pan sear hanger steaks on both sides and put on a cookie sheet. Spread mustard over each of the pieces of meat. Add the herb crust on each and bake in oven for 5-6 minutes. Meanwhile prepare the reduction. Bring to a boil the honey and the red wine. Lower the heat and simmer for 10-15 minutes. Wine must be thick enough to coat the back of a spoon.
To Serve

Mix together the squash and the marinated onions squashing slightly. Place in the center of a plate. Lay a piece of meat on top of squash and encircle with wine reduction.