This foodie special is just right for two people, and an excellent way to treat yourself at the weekend. The hanger steak is wonderfully tender and flavoursome especially when marinated and unlike other steaks, say the fillet or sirloin, it doesn’t command such a premium price. It’s just one of many forgotten Butcher’s steaks we’re stocking, and well worth trying. Be sure to read through the ingredient below carefully before starting, as timings on the steaks alongside the chips and shallots can be tricky.
For the best results it's best to marinade the steaks overnight
for at least 12 hours. For this mix the pomegranate molasses, a
splash of whisky, the ground nut oil, and pop in the broken clove
of garlic, a few turns of black pepper and a pinch of the smoked
Splash over the steaks and leave covered in the fridge.
For proper chips, take some good main crop potatoes such as
Maris Piper or King Edward, depending on how hungry you are.
Peel the spuds, and using the entire potato cut chip about 5 mm
thick and rinse in cold water for a good 30 minutes or more. (no
square chips please)
In the mean time, prepare a steamer then drain the chips and
steam until tender and fluffy, (usually about 16 minutes), keeping
a close eye on them though as we don't want mash potato
Lay the chips flat on a tray and leave to cool.
For the final stage heat a deep pan half full of beef dripping
or duck fat and heat to 185c. Place the chips in a frying basket
making sure they have no excess moisture left on them and fry till
golden brown and crunchy: Around about 6 or 7 minutes.
Shake off any excess fat, and toss with salt flakes and eat
My trick with shallots is to simply peel them, place in a tin
foil bag with a spoonful of duck fat, a pinch of sea salt, and a
sprig of thyme. Be sure to wrap the bag tightly.
Next, bake in a hot oven at 185oc for 45 minutes or until
tender and sweet then transfer to a non stick frying pan and
caramelize for a few seconds before serving.
When the shallots and chips are underway take the marinated
steaks out of the chiller, and allow to come to room
Next, remove the excess marinade from the steaks and sear over
full heat turning two or three times, until charred or almost burnt
This stage is vital as we want the steaks to be nice and rare
on the inside, otherwise this cut will be dry and tough.
Leave the steaks to rest, then slice them at a 45 degree angle
with a knife as sharp as possible.
Serve on warm plates alongside the shallots and chips, with a
big dab of English Mustard or a condiment of your choice.