Hanger Steak with Parmesan and Rocket

Recipe by Taste Magazine


  • 100g butter, softened
  • 30g white anchovy fillets, chopped
  • 1 tbsp chopped rosemary
  • sea salt
  • 2 cloves garlic
  • olive oil
  • 1kg piece hanger steak or eye fillet
  • 1 handful rocket leaves
  • 20g parmesan, shaved


  1. Preheat the barbecue to 300ºC.
  2. To make the rosemary and anchovy butter, combine the softened butter with the anchovies and rosemary and season with sea salt. Place on cling wrap and roll into a cylinder. Place in the fridge to firm up.
  3. Season and oil the hanger steak (or eye fillet). Place on the barbecue and cook for 6 minutes each side until medium-rare, then rest for 10 minutes.
  4. Cut the butter into rounds and place over the steak, then pile the rocket on top and drizzle with olive oil. Scatter the shaved parmesan over.

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