Hangers And Mash


No the title is not a typo. This dish that my family is playfully referring to as Hangers and Mash, is a twist on the classic Bangers and Mash. This version gets its name from the particular cut used, the Hanger Steak. The Hanger Steak, also known as the Butcher’s Steak, is a flavorful cut of meat that can go toe-to-toe with any other steak. Serve this steak with Horseradish Mashed Potatoes, and you have a steak dinner that is sure to impress.

Preparing The Meal

In a small bowl combine 6 tablespoons of butter, the parsley, and blue cheese. Season with salt and pepper to taste, and stir until fully incorporated. Place in the fridge until ready to serve.

Heat a small cast iron pan over medium-high heat and add two tablespoons of olive. Heat until the oil is shimmering. Add the onions and mushrooms. Cook for 5 minutes and add the garlic. Reduce the heat to low and continue to cook stirring occasionally , 10 to 15 minutes. Season with salt and pepper to taste.

To cook the steaks, begin by heating a large cast iron skillet over medium-high heat. Season steaks on all sides with kosher salt and black pepper. Rub the steaks with 2 tablespoons olive oil and place in the pan. Turn the steaks occasionally, until deeply browned. Check the steaks with an instant-read thermometer inserted into the thickest part. You want an internal temperature of 130°F for medium-rare, 10 to 12 minutes. Remove the steaks from the pan, and transfer to a cutting board to rest for at least 10 minutes.

When the steaks go in the pan, bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes.

In a small saucepan heat 2 tablespoons of butter and the milk over low heat until butter is melted. Using a potato masher, slowly blend butter and milk mixture into potatoes until smooth and creamy. Season with salt and pepper to taste. Stir in the horseradish until fully incorporated.

Once the steak has rested, slice thinly against the grain. To serve, spoon mashed potatoes on the plate. Use a spoon to smooth the potatoes over half the plate. Place the sauteed mushrooms and onions on the plate next to the potatoes. Add your sliced steak on top of the onions and mushrooms, and top with the blue cheese butter. Serve immediately.


  • 2 Pound Hanger Steak, Cut Into 4 Pieces (Center Membrane Removed)

  • 2 Pounds Russet Potatoes, Peeled and Quartered

  • 1 Medium Yellow Onion, Sliced

  • 8 Ounces Button Mushrooms, Sliced

  • 2 Clove Garlic, Minced

  • 2 Tablespoons Olive Oil

  • 8 Tablespoons Butter, Divided

  • 1 Cup Milk

  • 3 Tablespoons Prepared Horseradish

  • 2 Tablespoons Fresh Parsley, Chopped

  • 1 Ounce Blue Cheese, Crumbled

  • Kosher Salt and Fresh Ground Black Pepper

To Serve

  • Horseradish Mashed Potatoes

  • Blue Cheese Butter

Ty KeplerComment