Barbecued hanger steak with cacio e pepe mushrooms

A cacio e pepe sauce makes everything better.

📝 Ingredients

• 150 gm unsalted butter, softened
• 1/2 cup flat-leaf parsley, finely chopped and loosely packed
• 40 gm ( 1/2 cup) finely grated pecorino
• 2 garlic cloves, crushed
• grated zest and juice of 2 lemons
• 2 tsp mixed whole peppercorns, coarsely crushed, plus extra, to serve
• 500 gm hanger or flat-iron steak, trimmed, at room temperature
• 800 gm mixed mushrooms, such as king brown, Swiss or button, trimmed
• 1/3 cup sage leaves, loosely packed
• Baby cos salad
• 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
• 2 tbsp Dijon mustard
• 200 gm baby cos, leaves separated
• 1 cup mixed baby herbs, such as chervil, tarragon, parsley, coarsely chopped

👨‍🍳 Instructions

1. 11.: Place butter, parsley, pecorino, garlic, 3 tsp lemon juice, zest, and pepper in a bowl and stir to combine. Set aside at room temperature.
2. 22.: Preheat a lightly greased barbecue or char-grill pan to high. Place steak in a large bowl, season and drizzle with oil to coat. Barbecue steak, turning occasionally until lightly charred all over (6-8 minutes for medium rare) or until cooked to your liking; rest for 10 minutes before slicing.
3. 33.: Meanwhile, heat a large frying pan over medium-high heat. Add 2 tbsp of the flavoured butter with mushrooms and sage, cook, tossing occasionally, until mushrooms begin to brown (2-3 minutes). Add another 2 tbsp butter with 2 tbsp water; cook for a further 2 minutes. Take off heat, season to taste and stir in 1 tbsp lemon juice; keep warm until ready to serve.
4. 44.: For salad, place oil in a large bowl with mustard and remaining lemon juice, season to taste and whisk to combine. Add cos and herbs and toss to combine; transfer to a serving bowl.
5. 55.: To serve, thickly slice steak and place on a large platter and spoon over cacio e pepe mushrooms. Serve with remaining butter and salad on the side.