Spicy hangar steak with smoky flavours

Spicy hangar steak with smoky flavours

By
From
Meat
Serves
4
Photographer
Dean Cambray

Although the best known steak cuts come from thick muscles, such as the rump, loin and rib, there are several other steaks that come from flat muscles, cut from the shoulder blade, chest and side of the animal. Four in particular – bolar blade, skirt steak, flank steak and hangar steak – have become more popular in recent times because they are less expensive than prime fillet or sirloin. They are a bit chewier, it’s true, but they have a great, deep, beefy flavour. I especially like hangar steak – so called because it is cut from the muscle that hangs down the side of the belly.

Ingredients

Quantity Ingredient
1kg piece hangar steak or bolar blade
lemon wedges, to serve
toasted garlic bread, to serve

Spicy rub

Quantity Ingredient
1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 tablespoons medium–hot dried chillies
1 tablespoon black peppercorns
1 tablespoon white peppercorns
2 tablespoons dried oregano
1 teaspoon sweet paprika
1 teaspoon salt

Carrot–herb salad

Quantity Ingredient
2 lebanese cucumbers, finely sliced
3 spring onions, finely sliced
1 red pepper, seeded and finely sliced
1 large carrot, grated
2 cups coriander leaves
2 cups parsley leaves
1 tablespoon sesame seeds
1 lemon, juiced
1/2 garlic clove, crushed
3 tablespoons extra-virgin olive oil
salt
freshly ground black pepper

Method

  1. To make the spicy rub, first toast the cumin and coriander seeds separately in a hot dry pan until golden and aromatic. Now pound all the ingredients separately, using a mortar and pestle or a spice grinder, then mix all ingredients together. You’re aiming for an aromatic rub that is still a little coarse, not a smooth powder. If not using immediately, store in an airtight jar and use within 4 weeks.
  2. When ready to use, massage the rub into the meat so it is well covered. Cover and refrigerate overnight to allow the flavours to develop.
  3. Preheat your grill or barbecue to medium–high. Cook the steak for 4 minutes, then turn and cook for a further 4 minutes. Turn again, this time at a 180 degree angle, and cook for another 4 minutes. Turn for a final time and cook for 4 minutes. The steaks should be cooked medium–rare and neatly cross-hatched with marks from the griddle. Remove the steak from the heat and leave to rest for 8 minutes in a warm place.
  4. To make the salad, combine the cucumber, spring onion, pepper, carrot, herbs and sesame seeds in a large mixing bowl. In a small jug, whisk together the lemon juice, garlic, extra-virgin olive oil and seasonings to make a dressing. Pour onto the salad and toss gently.
  5. To serve, tip the salad out onto a large serving platter. Slice the steak thinly on the diagonal and arrange over the salad. Serve with lemon wedges and toasted garlic bread.
Tags:
Meat
Adrian
Richardson
La
Luna
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