Hanger Steak with Roasted Mushrooms, Rosemary, and Gruyère

Marinated Hanger Steak w/ Roasted Mushrooms, Rosemary, and Gruyere

In honor of the ever-popular Meatless Mondays, here’s a meaty recipe for all of the meat-lovers out there, the ones who don’t ever take a [Mon]day off. Indulge with this meaty, rich, and aromatic dish. It will sing and dance in your kitchen and throughout your entire home.

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  • 1.5 lb. hanger or flank steak, butterfly cut
  • 1/4 cup balsamic vinegar
  • juice of one orange
  • 2 cloves garlic, minced
  • 1 tsp. ginger, minced
  • 2 tbsp. Worcestershire
  • 1/4 cup soy sauce
  • 12 oz. assorted mushrooms, chopped
  • 5 oz. gruyère
  • 3 bunches rosemary, chopped
  • 1 foot butcher twine
  • 3 tbsp. oil
  1. Combine  balsamic vinegar, orange juice, garlic, ginger, soy sauce, 2 bunches rosemary, and Worcestershire sauce in a large bowl or Ziploc bag. Add steak and allow to marinate overnight.
  2. When ready to cook, preheat oven to 450F. Place mushrooms and remaining rosemary on a lightly oiled (2 tbsp.) baking sheet.  Roast for 20 minutes and remove from oven. Allow to cool for just a few minutes – until you can handle it with your bare hands.
  3. Spread gruyère, mushrooms and rosemary over butterflied steak, leaving one inch from each end. Roll flank steak and secure with butcher twine. You can use toothpicks here if the fillings spill out.
  4. Heat 1 tbsp. of oil on an oven-safe pan (or cast iron pan) on medium-high heat. Sear stuffed steak for just a couple minutes, turning every 30 seconds. Move pan to the heated oven and roast for 20 minutes for medium rare, 25 minutes for medium. Allow steak to rest for 5 minutes. Cut against the grain, trimming and removing twine.
Serve with roasted vegetables. Enjoy!
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