Hanger Steak with Chumichurri & Mushroom Sauce
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Serves 2
Juicy, tender hanger steak seared to perfection, drizzled with a zesty homemade chimichurri that bursts with fresh herbs and garlic. To elevate the experience, a luxurious mushroom sauce—crafted from earthy mushrooms, aromatic thyme, rich butter, and a splash of white wine—brings a creamy, savoury finish to every bite. This dish is a symphony of bold flavours and comforting textures, perfect for a gourmet dinner that’s surprisingly easy to prepare.
Recipe
Serves 2 · Prep 10m · Cook 15m
Ingredients
Ingredients
- 500g Hanger Steak
- Olive oil
- Salt
Mushroom Sauce
- 150 g of assorted mushrooms
- 100 g butter
- 100 ml of white wine
- 20 g plain flour
- 3 sprigs fresh thyme
Method
- For the mushroon sauce — Add butter to a pan on medium heat.
- For the steak — Season the steak with salt and a drizzle of olive oil
- Add olive olive to a hot pan. Add steak and turn every 30 secs until cook to your liking
- For the mushroon sauce — Add mushrooms to the pan and cook down slightly.
- For the mushroon sauce — Add flour, wine, and thyme and reduce until it reaches a sauce consistency.
- For the steak — Remove the steak from the pan and rest for a minimum of 5 minutes.
- To serve — Slice steak and transfer to a plate. Add chimichurri and mushroom sauce. Serve immediately.