How to cook the perfect slab of hanger steak
Anyone can cook a slab of steak. But it takes adequate thought and effort to cook a delicious one. Head chef of boCHINche, Fabrice Mergalet recommends the Westholme hanger cut, which is tender, laced with the right amount of fat and plenty of flavour. This weekend, create a winning dish, with his recipe below.
Chimichurri sauce: Here's what you need
5g Aji (Chilli Flakes)
50g Parsley, chopped
50g Spring Onion, chopped
50g Grilled Red Pepper, chopped
250ml Olive Oil + additional 250ml oil to finish
25ml Balsamic Vinegar
10ml White Wine Vinegar
Chimichurri sauce: How to make it
1. Mix all dry spices with warm water to hydrate, then add chopped parsley, chopped spring onions and chopped red pepper to the mixture.
2. Add olive oil and both vinegars into the spices mix and allow to marinate for 24 hours, to bring out the spice flavours and get the right sauce consistency.
Westholme hanger steak with provençal chips: Here's what you need
2.1kg Westholme Hanging Tender
2kg Potatoes, peeled and halved
Sea salt, to taste
50g Garlic, chopped
30g Parsley, chopped
Westholme hanger steak with provençal chips: How to make it
1. Run thumbs under beef silverskin and gently pull off. Use a sharp knife to trim off any remaining silverskin and large pockets of fat on the surface. Keep the muscles intact as much as possible. Set aside fat for use later.
2. The remaining cut will have a thin side and a thick side, divided by a line of connective tissue. Use the knife tip to separate the thinner side by making shallow cuts along the connective tissue. Slice off tendons, silverskin and unwanted fat from the separated meat.
3. For the thicker side, face the connective tissue upwards and insert the knife tip parallel and just beneath the connective tissue. Slide knife along the length to remove.
4. Portion meat into 300g pieces, then store in the fridge for 24 hours to allow it to breathe and recover its natural colour and texture.
5. Steam potatoes for 23 minutes at 100°C, then allow to cool.
6. Confit potatoes in hot vegetable oil for ten minutes at 120°C, then allow to cool.
7. Slice into wedges and set aside.
8. Cook beef fat in the oven at 180°C for two hours until melted, then strain.
9. Grill hanging tender over charcoal. Brush with melted beef fat and season with sea salt.
10. After four minutes grilling on each side, you should get a nice medium-rare steak. Remove from the grill and allow to rest for at least ten minutes.
11. Fry chips at 180°C until golden brown, then strain oil and season chips with salt, chopped garlic and chopped parsley.
12. Grill steak for another 30 seconds, then immediately slice and plate with provençal chips and chimichurri sauce.