Beef hanger steak, herb crust, squash and marinated onions, red wine and honey sauce

Preparation time: 30 min

• Preparation

  Peel the squash, remove the seeds and cut it into 1 cm cubes. Finely slice the red onion. Mince the thyme, finely chop the parsley and chives.

• Marinated onions

  Place the onions in a mixing bowl. In a sauce pot, bring the vinegar and sugar to a boil, then pour on the onions. Cover with plastic wrap and let marinate at room temperature for 2 hours.

• Squash

  In a large pot, place a nub of butter and olive oil. Sautée the squash for a few minutes on medium-high heat. Add a pinch of salt, pepper and a teaspoon of minced garlic. Reduce the heat. Deglaze with white wine and let cook down for 3-5 minutes. Once the cubes are nice and tender, remove them from the heat and set aside.

• Herb crust

  In a food processor, combine the herbs, panko, 1 teaspoon of minced garlic, salt and pepper as well as a tablespoon of olive oil. Blend and set aside.

• Hanger steak

  In a hot skillet, add a thread of vegetable oil. Sear the beef on both sides. Transfer to a baking sheet and then brush the top side with old-style mustard. Sprinkle with the herb crust mixture. Cook in the oven for 5-6 minutes, until cooked to your liking.

• Red wine sauce

  In a sauce pot, bring the wine and honey to a boil, then reduce the heat and cook down for 5-15 minutes, until you reach the desired consistency. Ideally it should coat the back of a spoon.