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Hanger Steaks with dirty baste and king oyster mushrooms

A hanger steak can sometimes be hard to get hold of – the butcher or abbatoir often keep them for their lunch!

 Marcus Bawdon   Spring 2021 Join us on        @thebbqmag

 #MarcusBawdon #Steak #Mushrooms

 

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A hanger steak can sometimes be hard to get hold of – the butcher or abbatoir often keep them for their lunch! Here I pair them up with some delicious king oyster mushrooms cooked in butter and a lovely herby baste.

 

 

Hanger Steaks with dirty baste and king oyster mushrooms

  • 400g hanger steak trimmed per person
  • 2 king oyster mushrooms per person
  • A knob of butter
  • Sea salt and Turkish chilli flakes to season

Dirty herb baste

  • 2 cloves of garlic
  • Juice of half a lemon
  • Handful each of fresh rosemary, thyme and flat leaf parsley (woody bits removed)
  • An anchovy fillet
  • 150ml olive oil
  • 1 tbsp coarse sea salt

 

 

  1. Blitz up the baste ingredients in a food processor, or with a hand blender, until they make a chunky baste.
  2. Set your grill up for moderately high direct heat.
  3. Slice the king oyster mushrooms into strips and start frying off in the butter over the heat until browned.
  4. Grill the hanger steaks, basting the charred surface with the herby baste when you turn the steaks, cook until hit 47°C (rare) to 52°C (medium rare) these steaks toughen up above 60°C, so don’t go past medium.
  5. Take off the heat and rest for a few minutes.
  6. Serve slices of the mushroom and steak, a drizzle the baste over the top and season with the sea salt and chilli flakes to taste.

 

 

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