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

Name: How To Cook Hanger Steak With 'Burnt’ Tomatoes & Chimichurri
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-4

10 mins
10 mins
easy
2-4

Recipe by

Jeff Baker

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

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Introduction

Tomatoes are a staple across many cultures with numerous varieties from beefsteak & Roma plum, cocktail, green and heirloom to name but a few that are suitable for different dishes around the world. The tomato plant is actually a fruit though we commonly treat it as a vegetable to make many dishes from the base of a fresh raw Spanish Gazpacho, as a base for the world famous Margherita pizza & of course tomato ketchup. I like to eat fresh tomatoes in season simply dressed with a little lemon juice, the best olive oil, sea salt & freshly torn basil leaves. They are very simple yet beautiful.

Method

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.