Ingredients

The following ingredients have 4 Servings
  • 250g butter, melted, cooled
  • 2 tbs thyme leaves
  • 2 tbs tarragon leaves
  • 2 tbs extra virgin olive oil
  • 6.00 garlic cloves, thinly sliced
  • 2 large portobello mushrooms, thickly sliced
  • 3 king brown mushrooms, halved
  • 3 field mushrooms
  • 1 bunch chives, chopped
  • 1/2 cup (125ml) light soy sauce
  • 1/2 white onion, thinly sliced
  • 1 tbs sesame oil
  • 1kg beef hanger steak

Instruction

  • Place pine needles, melted butter, thyme and tarragon in a blender and whiz to combine. Chill overnight for the flavour to develop.
  • For the marinade, combine soy, onion, garlic, sesame oil and 1 tsp freshly ground black pepper in a large tray or large zip-lock bag. Add the steak, cover and marinate, chilled, for 24 hours.
  • Remove steak from tray or zip-lock bag and discard marinade. Set steak aside for 40 minutes to come to room temperature. Pat dry with paper towel.
  • Heat a barbecue or chargrill pan to high heat. Grill steak for 10-12 minutes each side for medium-rare or until meat thermometer reads 55°C. Set aside, loosely covered with foil, for 15 minutes to rest.
  • Meanwhile, heat oil and half the pine butter in a large non-stick frypan. When butter starts to foam, add garlic and mushrooms, and cook, stirring occasionally, for 2-3 minutes or until soft. Season and toss through chives.
  • Carve steak into slices and top with mushrooms and remaining pine butter. Serve immediately.