Hanger Steak

Mike Reid

Ingredients:

Serves: 4

  • 800g Hanger Steak
  • Sea Salt
  • 1 small yellow pepper, seeds removed, roughly chopped
  • 6 Yellow baby Tomatoes
  • 1 small red chilli, seeds removed
  • ½ tsp dried flaked chillies
  • 2 Garlic cloves, peeled
  • 20g fresh parsley, including any tender stalks
  • 10g each fresh basil, tarragon and chives
  • 1 tbsp habanero vinegar
  • 150ml rapeseed oil

Method:

  1. It’s important that your steaks are removed from the fridge at least 30 minutes before cooking. Light your bbq and leave the coals until they are glowing and grey.
  2. Meanwhile to make the chimichurri sauce, blend all the sauce ingredients in a powerful food processor until thoroughly combined. Alternatively, use a pestle and mortar.
  3. When the coals are ready, brush one side of the steaks with a little rapeseed oil and place brushed side down on the grill. Season the showing side generously with salt and grill for 3 minutes. Flip the steak over, add a light sprinkling of salt and continue grilling for a further 2 minutes.
  4. Allow to rest somewhere warm for 4 minutes and then enjoy with your chimichurri

Our friends at Wine Selectors suggest pairing this dish with a Shiraz.

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