Hanger steak with huitlacoche mustard & salsa negra

Hanger steak with huitlacoche mustard & salsa negra

Chris Middleton

I’ve always presented a hero steak dish in my restaurants. The hanger steak is one of these killer steaks and is an usual piece of meat that hangs between the liver and kidney. It’s full of lovely fatty fibres that run through the meat. Its structure makes it like a flavour mop for marinades. The huitlacoche mustard works so well with the flavours of the meat and salsa.


Quantity Ingredient
4 x 300g grain-fed hanger steaks
olive oil, for drizzling
100g Latin spice rub
2 limes, cheeks, to serve

Huitlacoche mustard

Quantity Ingredient
50g dried porcini mushrooms
60ml olive oil
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
50g butter
400g field mushrooms, washed
400g tin huitlacoche, drained
1 large handful oregano leaves, roughly chopped
sea salt, to taste
truffle oil, for drizzling (optional)

Salsa negra

Quantity Ingredient
Salsa Mexicana
100g cooked black beans

Parsley salad garnish

Quantity Ingredient
100g eschalots, thinly sliced
50g lilliput capers
1 large handful flat-leaf parsley
100ml Latin vinaigrette


  1. Ideally preheat a wood-fired or charcoal barbecue to cook your steak as it will impart greater flavour. Alternatively use a hot frying pan on the stove top. If using a wood or charcoal barbecue, heat until the coals have a thin coating of grey ash.
  2. To make the huitlacoche mustard, place the porcini mushrooms in a small bowl, cover with boiling water and set aside for 10 minutes to rehydrate. Drain, reserving the liquid.
  3. Heat the oil in a medium saucepan over medium–low heat. Cook the onion and garlic until softened and they just begin to colour. Increase the heat to high, add the butter, field and porcini mushrooms and sauté for 2–3 minutes until softened.
  4. Reduce the heat to low, add the huitlacoche and porcini liquid and cook for a further 10 minutes, until the liquid has reduced to a glossy sauce. Add the oregano, season with salt and drizzle with truffle oil, if desired. Set aside but keep warm.
  5. Drizzle the steaks with a little olive oil and coat in the Latin spice rub. Grill the steaks on the barbecue or fry in a hot frying pan, for 3 minutes on each side, for medium–rare, or until done to your liking. Transfer to a tray, loosely cover with foil and set aside to rest for 10 minutes.
  6. Meanwhile for the salsa negra, toss the salsa mexicana and black beans together in a medium bowl.
  7. To prepare the parsley salad garnish, combine the eschalot, capers and parsley in a small bowl. Add the dressing and toss to coat.
  8. To serve, cut the steaks diagonally into 2 cm thick slices and spread out neatly on individual platters or serving boards. Spoon the salsa negra over the steaks, garnish with parsley salad, a neat spoonful of huitlacoche mustard and a cheek of lime.
Paul Wilson
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