How To Cook Hanger Steak With 'Burnt’ Tomatoes & Chimichurri

  • Prep time
  • Cook time
  • Difficulty easy
  • Serves 2-4
hanger steak with burnt tomato and chimichurri

Ingredients

  • 2 x hanger steaks
  • 1 tbls. chicken schmaltz or oil
  • sea salt & black pepper
  • knob of butter
  • Sliced heritage tomatoes such as beefsteak or Kumato tomatoes
  • Pinch of icing sugar to dust
  • ingredients for the Chimichurri
  • 1 tbls. Red wine vinegar
  • 2 tbls. Extra virgin olive oil
  • Pinch chili flakes
  • Pinch Oregano
  • pinch sea salt
  • 1 shallot finely diced
  • 1 garlic clove finely diced

hanger steak with raw ingredients

  • Remove the steaks from the chiller & bring to room temperature.
  • Preheat the BBQ for direct grilling or use a heavy-based griddle pan.
  • Rub the steak with a little schmaltz or oil & season with salt.
  • Sear the steak on all sides until nicely browned then cook over medium heat for 5 to 6 minutes basting with foaming butter for the final couple minutes, reaching a core temperature of 50°C before resting.

method for the tomatoes:

Dust the tomatoes with icing sugar then place in a hot cast iron pan or under a hot grill until blackened then season to taste.

method for the Chimichurri:

Simply stir all ingredients together.

to serve:

Carve the steak into thin slices & divide between two plates with the burnt tomatoes & drizzle with the chimichurri.

Note: This recipe will be great with any of our steaks!

steak cooked with burnt tomatoes and chimichurri sauce