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

Mains, Beef, Vegetables and Fruits

A nice beef hanger steak, covered with a fresh herb crust. Accompanied by mashed butternut squash and pickled onions. Garnished with a red wine reduction.

Ingredients

Recipe for 4 persons

Hanger steak

4 Unit(s)
Hanger steak
35 Ml
Canola oil

Squash and marinated onions

1 Unit(s)
Butternut squash
1 Unit(s)
Onion
1 Clove(s)
Chopped garlic
50 Ml
White vinegar
50 Gr
Sugar
65 Gr
Butter
25 Ml
Olive oil

Herb crust

1 Tsp
Thyme
1 Tsp
Parsley
1 Tsp
Chives
2 Tbsp
Japanese breadcrumbs (panko)
25 Ml
Olive oil

Red wine sauce

1 Tbsp
Honey
100 Gr
Red wine
  • Salt and pepper
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.

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