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Hanger Steak with Cabbage Salad

Recipe by Vince Garreffa

Hanger Steak is not easy to find but definitely worth the trouble to order it in advance from your favourite butcher.  It is a muscle that works very hard holding the liver in a safe place in amongst the other organs in a happy cow!  The flavour is deliciously gamey and it is not tender but a happy chew with great taste when undercooked a little and sliced very thin if you can. By the way this recipe makes more spice than you need. The extra spice mix you can put in an airtight container and keep in the freezer and for up to a year to put on any barbecuing or roasting meats.

Ingredients for two
1 x Hanger Steak, trimmed of any exterior membranes and gristle.
Red wine vinegar
Organic lake salt
Cracked black pepper
Extra Virgin Olive Oil

Spice Mix ingredients
400gm salt
100gm garlic granules
50gm cracked black pepper
50gm fennel powder
50gm porcini powder
50gm smoked paprika
50gm dried rosemary
50gm thyme leaves

Ingredients for salad
¼ white cabbage, finely shredded
White balsamic to your taste
EVOO to your taste
Organic lake salt
Cracked black pepper

Dressing for cooked meat – well whisked
½ cup black balsamic vinegar
½ cup EVOO
2 cloves garlic, finely chopped

Method
Sprinkle your hanger steak generously with the spice mix and lay in a not too large deep dish.  Wet the steak and spices with a few tablespoons of EVOO and red wine vinegar and turn steak a few times in the dish.  Refrigerate overnight. 
On the day shred your cabbage and dress with the white balsamic putting the amount that wets all the cabbage, drizzle with EVOO and salt and pepper then set aside.
On a char grill or ribbed fry pan at high heat cook each side of the steak for 6 minutes then remove to a serving plate and dress with half the cooked meat dressing and rest covered for six minutes.

After resting slice the meat thinly and serve with the resting juices and leftover cooked meat dressing in a small bowl on the side.  Each plate looks colourful with meat slices, juices and cabbage salad.

Vince Garreffa, 2014.

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