Hanger Steak with Broccoli and Mushroom Sauce

01Method

1. 1

   Take the steak out of the fridge at least 30 minutes before cooking to bring it to room temperature. Season generously on both sides with salt and pepper, then place on a hot grill rubbed with bacon.

2. 2

   In a small saucepan, soften the finely chopped shallot in butter over medium heat until translucent. Add the sliced mushrooms, season, and cook until golden. Pour in the dry white wine and let it reduce. Stir in the heavy cream and a sprig of fresh thyme and simmer briefly. To finish, stir in the chopped parsley and marjoram and add a squeeze of lemon juice to taste.

3. 3

   While the sauce is cooking, season the wild broccoli with salt and pepper, drizzle with olive oil, and add it to the grill alongside the steak. In a bowl, combine the pine nuts, lemon juice, olive oil, salt, pepper, and chili flakes. Once the broccoli is tender, transfer it to the bowl with the dressing and toss to coat.

4. 4

   Remove the steak from the grill and let it rest for a few minutes. Slice it and stir any resting juices into the mushroom sauce. Serve with the sauce and the broccoli with pine nuts.