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Grilled, marinated hanger steak with duxelles roasted vegetables

BT Calgary | posted Friday, Aug 5th, 2016

Recipe Photos

 — Courtesy Chef Jamie Kennedy —

Ingredients for steak:

-4x 5 oz hanger steaks
-2 cloves finely chopped garlic
-1 tbsp paprika
-1 tsp chopped oregano
-1 tsp chopped chillis
-2 tbsp sunflower oil
-2 tbsp coarsely ground black pepper

Ingredients for mushroom duxelles:

-1 lb white mushrooms, chopped into fine dice
-2 shallots chopped into fine dice.
-4 oz dry white wine
-salt and ground black pepper
-1/2 cup 35% whipping cream

Ingredients for sauté of early summer vegetables:

-1/2 cup sliced young zucchinis
-1/4 cup roasted sweet potatoes cut into dice
-1/4 cup blanched spinach
-1 tsp dried oregano


1. Mix all of the ingredients for the hanger steak
marinade. Place steaks in the marinade, coating
thoroughly, overnight.
2. Prepare the duxelles by placing all of the prepared
ingredients on a baking tray and placing in a 300 degree
oven for approximately 1hour or until the mixture has
reduced enough to resemble a loose paste.
3. Prepare outside grill. Season the steaks with salt. Grill
the steaks for 3 minutes on each side.
4. Sauté the vegetables in sunflower oil until tender and golden. Add the duxelles mixture to the vegetables
5. Place an equal measure of the vegetable mixture on each of 4 plates.
6. Place 1 of the steaks on each of the vegetable plates. Add the steak and serve.

— Enjoy! —