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Hanger steak

This long, coarsely fibrous and flat part of beef coming from the upper part of beef plate is also known as butcher's doll, because butchers often keep this part to themselves. It is a tougher part of beef with very strong taste suitable for steaks prepared in a pan and on a grill. It is also used for steak tartare.

Hanger steak

Hanger steak with cranberry sauce

Ingredients

  • 2 steaks (2 to 3cm high)
  • Salt and pepper
  • Olive oil
  • 50ml Marsala
  • Butter
  • Cranberry chutney

Method

  1. Take out steaks from a fridge and leave them outside for an hour.
  2. Dry steaks and smear with olive oil.
  3. Preheat a lithium pan and fry steaks on each side for 2 to 3 minutes.
  4. Finally, switch off heating, but leave the pan on a hot hob. Salt and pepper steaks on both sides well and place 1 slice of butter on top of each slice. Immediately cover the pan and leave covered on the hob for 10 minutes.
  5. Remove steaks from the pan, let them rest for a while, and in the meantime mix 2 tablespoons of cranberry chutney, Marsala with meat juice left in the pan, simmer mixture in the pan lightly.
  6. Serve steaks with cranberry sauce and roasted potatoes.

Baked hanger steak with spinach pesto

Ingredients

  • 600g meat
  • Salt and pepper
  • Extra virgin olive oil
  • Spinach pesto (5 handfuls of fresh baby spinach, 2 tablespoons pine nuts, 1 clove of garlic, salt, 5 tablespoons extra virgin olive oil, 3 tablespoons grated parmesan)

Method

  1. 1 Leave meat outside of a fridge for at least one hour, then dry meat, salt it well, pepper and drizzle with a little bit of olive oil. Preheat a non-stick pan and stir-fry deeply on each side for 2 minutes.
  2. Immediately place meat into a roasting pan and bake in an oven preheated to 180°C for about 20 minutes.
  3. Meanwhile, mix all the ingredients for spinach pesto.
  4. Let baked meat rest for a while before slicing. Serve with mashed potatoes and spinach pesto.