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Home > Restaurants > Recipes > Hanger Steak With Charred Carrots, Leeks, and Taleggio Sauce

Hanger Steak With Charred Carrots, Leeks, and Taleggio Sauce

Provided by: Chef Ignacio Mattos

  • Type of Dish: Main Courses
  • Servings: 2
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1 10-to-12 oz. hanger steak


1 tbs. Dijon mustard

1½ tbs. mixed black and green peppercorns, coarsely crushed

4 medium-size carrots, peeled

3 leeks, tops trimmed

2 tbs. butter

¼ cup extra-virgin olive oil

1 tbs. red-wine vinegar

1 clove garlic, minced

1 tbs. marjoram, savory, or oregano, finely chopped

1 tbs. lemon juice, plus some zest

¼ cup heavy cream

2 tbs. taleggio


Dry the meat with a paper towel. Cut in half, and season with salt, then coat each piece with Dijon mustard and crust with the peppercorns. Set aside for at least 40 minutes. Meanwhile, preheat oven to 325 degrees. Char the carrots and leeks over an open flame or under a hot broiler for about 15 minutes, turning frequently. Put the carrots in a baking tray, add butter and ½ cup water, and roast for about 15 minutes or until cooked. When the leeks and carrots are cool, cut them in half lengthwise and set them on a baking tray. Season with salt and sprinkle with 1 tablespoon each of oil and vinegar. (You’ll reheat them later.) For the herb-oil garnish, add the garlic and herbs to a bowl, then stir in the splash of vinegar, lemon juice, and zest. Season with salt, and gradually whisk in 3 tablespoons oil. Set aside to allow the flavors to infuse.

Heat the cream in a small saucepan, then add the taleggio, whisking occasionally until the cheese melts and the sauce is smooth. Preheat a cast-iron pan till hot; sear the meat hard on both sides. Reduce the temperature, and continue until the steak is cooked to your desired temperature. Allow it to rest for 4 minutes. Reheat the vegetables in the oven until they are hot. Cut each piece of meat in half. Place 1 teaspoon of the taleggio sauce on each plate, and top with the meat. ­Drizzle a little of the herb oil over the meat, and arrange the vegetables around the meat.

(Published 2014)