Barbecued hanger steak with cacio e pepe mushrooms

SERVES 4 // PREP TIME 25 MINS // COOK 15 MINS (PLUS RESTING)

150 gm unsalted butter, softened

½ cup (loosely packed) flat-leaf parsley, finely chopped

40 gm (½ cup) finely grated pecorino

2 garlic cloves, crushed

Grated zest and juice of 2 lemons

2 tsp mixed whole peppercorns, coarsely crushed, plus extra, to serve

500 gm hanger or flat-iron steak, trimmed, at room temperature

800 gm mixed mushrooms, such as king brown, Swiss or button, trimmed

⅓ cup (loosely packed) sage leaves BABY COS SALAD

80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

2 tbsp Dijon mustard 200 gm baby cos, leaves separated

1 cup (loosely packed) mixed baby herbs, such as chervil, tarragon, parsley, coarsely chopped

1 Place butter, parsley, pecorino, garlic, 3 tsp lemon juice, zest, and pepper in a bowl and stir to combine. Set aside at room temperature.

2 Preheat a lightly greased barbecue or char-grill pan to high. Place steak in a large bowl, season and drizzle with oil to coat. Barbecue steak, turning occasionally until lightly charred all over (6-8 minutes for medium rare) or until cooked to your liking; rest for 10 minutes before slicing.

3 Meanwhile, heat a large frying pan over medium-high heat. Add 2 tbsp of the flavoured butter with mushrooms and sage, cook, tossing occasionally, until mushrooms begin to brown (2-3 minutes). Add another 2 tbsp butter with 2 tbsp water; cook for a further 2 minutes. Take off heat, season to taste and stir in 1 tbsp lemon juice; keep warm until ready to serve.

4 For salad, place oil in a large bowl with mustard and remaining lemon juice, season to taste and whisk to combine. Add cos and herbs and toss to combine; transfer to a serving bowl.

5 To serve, thickly slice steak and place on a large platter and spoon over cacio e pepe mushrooms. Serve with remaining butter and salad on the side.