Mushroom-Powdered Hanger Steak

in the kitchen with ben bebenroth

Ben, chef and founder of Spice Kitchen & Bar, is solely focused on eating what's in season. His mushroom-powdered hanger steak recipe reflects just that. It's packed with a dense, handcrafted seasoning and served with roasted mushrooms, bright veggies and fresh chimichurri. Pair the dish with a glass of our favorite wine to bring out the fullest of its Spring flavors.

To thank Ben for sharing his time, BurkleHagen has donated $100 to the Greater Cleveland Food Bank—we’d love you to do the same.

Food Styling: Heidi Robb

Mushroom-Powdered Hanger Steak

Mushroom Seasoning

1 tbsp	fennel seeds
1 tsp	coriander seeds
2 tsp	black peppercorns
1 tsp	white peppercorns
2 tbsp	real salt
2 tbsp	mushroom powder* porcini, puffball or shiitake preferred
1 tbsp	crystalized mushroom powder*
	*you can typically purchase mushroom powders at most Asian grocery stores or online*

Steak

1.5 lbs	hanger steak* (yields 4 servings)
	mushroom seasoning to taste
2 oz.	butter
	*sirloin or flat iron steak can be used as a substitute

Side Dishes

Roasted Oyster Mushrooms

2 clusters	wild oyster mushrooms
1 tsp	mushroom seasoning from above
1—2 tbsp	extra virgin olive oil

Sauteed Turnips + Fiddleheads

2 bunches	hakurei turnips, cleaned quartered 1 to 2" with greens
6 ramps	cleaned bulbs cut in rings, leaves chiffonade
1 dozen	fiddlehead ferns, cleaned double-blanched and shocked
4 CLOVES	spring garlic sliced with greens
	sea salt and pepper to taste
2 oz	sweet white wine
1 oz	butter

Chimichurri

4 cloves	spring garlic, minced
1/2—1 tsp	sea salt
1/2 tsp	black pepper
1 bunch	parsley
1/2 bunch	cilantro
1	sprig fresh oregano
1/4 cup	extra virgin olive oil
1/2 tsp	maple syrup
4 shakes	hot sauce
4 ramps	cleaned bulbsonly, sautéed and cooled
1/2—1	juiced lime

Instructions

1. Mushroom Seasoning

In a mortar and pestle place seeds, peppercorns and salt. Pulverize until fragrant and the texture of fine sawdust. Mix in mushroom powders. Place into a sealed container. Keeps for 1 month.

2. Steak

Prep and ignite hardwood grill to raging hot. Remove steak from package and blot dry. Coat the steaks thoroughly with mushroom seasoning and grill to medium rare. Remove from grill and dot with butter. Sprinkle with additional seasoning and allowtorest for 5—10 minutes.

3. Serve

Slice steaks on the bias against the grain of the muscle. Serve with accompanying side dishes and chimichurri sauce.

Side Dishes

Roasted Oyster Mushrooms

Drizzle oyster mushrooms with olive oil and coat lightly with mushroom seasoning. grill over high heat, preferably over hardwood coals, until edges are slightly browned. remove from grill and rest with another drizzle of fresh olive oil.

Sauteed Turnips + Fiddleheads

Place butter in skilletand let it melt until toasty and browned. Sauté turnips in brown butter, about 2 minutes until undersides are gold in color. turn turnips and add ramps to skillet. sauté 2 minutes until ramps are translucent. Add garlic and fiddleheads, toss for 30 seconds. season with salt and pepper. Deglaze with wine and reduce to au sec. Add a nob of butter to swirl and plate.

Chimichurri

In a food processor add garlic and half of salt and pepper, pulse until combined. Add herbs, oil, syrup, hot sauceandramps, pulse 4 to 6 times. Remove from machine and cover with lime juice. stir to taste. add remaining salt and pepper to desired. Place in sealed container. Keeps for 3—5 days in fridge.



Wine Pairing

2016 Black Slate Porrera Vi de la Villa, Priorat DOQ

A longtime favorite and perfect accompaniment to this dish. Priorat is a beautiful and rugged wine-growing region in Eastern Spain known for its “black slate” soil, aka Llicorella, which translates into the wine. A blend of Garnacha, Carignan and cabernet sauvignon—the wine has intense dark fruit with beautiful minerality and bright acidity which combine to complement the beef and intensify flavors in the chimichurri.

Pick up this bottle from The Wine Spot in Cleveland Heights!