Hanger Steak with Pumpkin Hash

The Back Story


·      8 ounces hanger steak, cubed into 1 inch pieces

·      1 yellow onion, chopped

·      1 tablespoon chopped rosemary

·      3 tablespoons extra virgin olive oil

·      1 cup pumpkin, peeled, seeded and cubed

·      1 clove garlic, sliced thin

·      ⅛ teaspoons nutmeg

·      ¼ teaspoon cinnamon

·      4 tablespoons olive oil butter blend

·      2 cup wild rice, cooked

·      1 cup porcini mushrooms, stems removed

·      ½ cup chicken stock


-      Sauté ½ yellow onion with olive oil in a skillet

-      Season steak with salt and pepper and add to pan

-      Add chopped rosemary

-      In a separate pan, heat 2 tablespoons olive oil butter blend

-      Add pumpkin and sauté on high heat to caramelize

-      Add cinnamon, nutmeg, and garlic to pan and continue cooking

-      Add wild rice to pumpkin, stir and remove from heat.

-      Add chopped porcini mushrooms to steak and onions

-      Cook steak and mushrooms until mushroom soften

-      Add chicken stock and 2 tablespoons olive oil butter blend to steak and cook until thickened

-      To serve, spoon steak over pumpkin hash

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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