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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.


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


Recipe for 4 portions

For the marinated oignon

100 Gr
50 Ml
White vinegar
50 Gr

For the smashed squash

400 Gr
Butternut squash
2 Clove(s)
2 Tbsp
White wine

For the herb crust

1 Tsp
1 Tsp
1 Tsp
2 Tbsp
Japanese breadcrumbs (panko)
1 Clove(s)
25 Gr

For the hanger steak

4 Unit(s)
Hanger steak
1 Tsp
Grainy mustard
100 Ml
Red wine
1 Tbsp
  • Butter
  • Salt and pepper

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.

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

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