Pecorino Crusted Steak & Mushroom Balsamic Sauce

Classic, indulgent steakhouse flavors. A Sweet, tangy mushroom and balsamic reduction paired with a salty steak rubbed with burnt rosemary and a sharp sheep cheese (pecorino). Rather than a classic red wine reduction, we are taking a shortcut and using aged balsamic along with a generous amount of butter. Pictured is a hanger steak, which is an inexpensive cut that resembles tenderloin (filet) in texture, but with a more dense beef and game flavor. Substitute your favorite beef cut like filet/tenderloin.

Aged Balsamic (12+ yrs) , from a reputable grocer/producer provides a rich flavor and texture whereas a basic balsamic off the shelf can be watery and lacking in depth.

Pecorino cheese was chosen to develop a sharp and sweet crust that pairs well with the toasted rosemary. An alternative could be gorgonzola , which is a classic steak accompaniment.

Check the pictures below for further instruction.

Ingredients (Serves 2)

Mushroom Sauce

1 Large Portobello cap or 12 oz of baby portobello mushrooms.

Balsamic Vinegar (aged preferably) - 4 Tbsp

Butter - 3 Tbsp

Soy Sauce - 1 Tsp (Dark is preferred)

Chicken Stock or Beef Stock - 1/2 cup

Chives - diced finely - a handful

Rosemary - 1/2 a sprig, chopped

Garlic - 1 clove. minced

Small Onion or Shallot - diced

Corn Starch - for thickening - no more than 1 Tsp in cold water or stock.

Olive Oil - 1 Tbsp

Salt, Black Pepper

Optional - Worcestershire sauce 1 Tsp

Optional - 1 Tsp cocoa powder

Steak

Hanger Steak pictured / Sub with a lean cut like Filet, Strip , Top Sirloin, Flat Iron.

Pecorino - 4oz - finely grated

Rosemary - 3 medium sized sprigs

Olive Oil - 2 Tbsp

Kosher Salt - 1 Tsp

Sage - 1 Tsp

Cracked Black Pepper - 1 Tsp

Onion Powder - 2 Tbsp

Garlic Powder - 1 Tbsp

Optional: Dijon mustard 1 Tsp

Optional: Charcoal powder ( for blackening)

Mushroom Sauce Prep

• Add the mushrooms to a small stock pot on medium heat then add 1/2 Tbsp of Olive Oil , chopped rosemary and Salt and Black Pepper. Stir for 5 minutes.

• Add chopped onions and garlic and 2 Tbsp of butter and stir for another 5 minutes on medium heat.

• Add 3 Tbsp of Balsamic and 1 Tsp of soy sauce and stir for 3 more minutes.

• Add the stock and reduce allow to reduce for 10 minutes on med-high heat.

• Add 1 Tbsp of butter, and 1 Tbsp of Balsamic, and the chives, stir for 2 minutes and turn off the heat.

• If the sauce is still runny, you can add a tsp of corn starch to cold water, or stock, then add it to the sauce pan and stir vigorously and the sauce will thicken.

• Once the desired consistency is reached (velvety- not runny) keep the sauce warm before serving with the steak.

• If the sauce thickened too much, add a little more stock, but salt to taste. If the sauce isn't sweet enough, add a little balsamic, or even sugar.

Steak Prep

The objective with this recipe is to lock in the rosemary flavor and develop a crust. High heat and a wet rub will be required.

Optional step for toasting the rosemary:

Take 3 sprigs of fresh rosemary and hold them over an open flame (oven range if possible) and allow them to toast and smoke for a few second. Be sure to open some windows and vents to avoid any smoke alarms. Quickly move the toasted rosemary to a cutting board (that you're ok discoloring) and allow to cool. Some of the leaves will fall off, and that's ok.

• After the rosemary has cooled, run your fingers along the stem in the opposite direction of the way the leaves are pointed and they should just come right off.

• Chop the rosemary finely (either toasted or fresh if you skipped the toasting step above).

• Add the rosemary to a mixing bowl to prepare a wet marinade.

• Add Olive Oil, Kosher Salt, Ground Black Pepper, Onion Powder, Garlic Powder and blend.

• Add about 4 oz of shaved pecorino to the bowl and mix.

• Make sure the the steaks are dry, and if needed, use a paper towel to dab them.

• Add and rub the wet marinade into the steaks. The steaks can be refrigerated overnight, or cooked immediately.

• Before grilling, shave 2 more oz of pecorino onto the steaks and try not to shake it off!

• Set your grill, cast iron or broiler to high heat.

• Depending on the thickness of the steak and the cooking method, you can choose to bring the steaks closer to room temp or leave them cold before cooking. For our ideal steak, we like some level of crust on the outside but a medium rare inside. On a grill, this can be achieved by keeping the steak on direct flame, but leaving the lid open during the crusting part, and then closing the lid to "bake" for a few minutes to get the steak to your finishing temp. If your steak is thin enough that the high heat can penetrate the middle, then you can skip the bake part. You can also use the cast iron on a high flame to sear the outside of the steak then transfer to a grill or oven to bake to temperature. For the Hanger steak, we cooked it for about 7 minutes on each side over direct flame on the grill.

• If you haven't been able to develop a crust but you fear the steak is reaching your ideal temperature, remove from the grill and don't sacrifice the meat just for the crust.

• When the steak has reached your preferred doneness, transfer to a wire rack or a plate/board that isn't covered so moisture doesn't build up and soften the crust.

• Do not cut into the steak for at least 5 minutes, 10 even better. Rotate the resting steaks once at the half-way resting point.

Serve

The steak can be served with the mushroom sauce on the side, or over it, and pairs well with our garlic mashed potatoes.

Burnt rosemary - chopped

Mushroom sauce - reduction

Steak wet rub - with the shaved pecorino before grilling