Hanger Steak with Chilli Noodles
Historically popular in Europe, hanger steak is often seen on a French bistro menu listed as onglet, or Skirt in the UK. It is tender, best cooked medium-rare, and richly flavoured.
Servings: 2 people
Ingredients
- 200 g Hanger steak
- 2 clove Garlic crushed
- 75 g Salted butter diced
- 15 g Fresh thyme 3 sprigs
For the Sauce
- 50 g Mooli (daikon) radish sliced into thin battons
- 1/2 Banana Shallot sliced
- 1/2 Red chilli deseeded and sliced
- 2 tbsp Sweet chilli sauce
- 10 g Fresh Coriander 2 tbsp, chopped
- 5 g Fresh mint 1 tbsp, chopped
- 6 g Fresh ginger 1 tbsp, grated
- 1 clove Garlic thinly sliced
- 1 Lime zest & juice
- 50 g Rice noodles cooked and cooled
- Sea salt to taste
- Cracked black pepper to taste
Method
- Heat Frying pan on a medium heat. Rub oil into the steak and season with generously.
- Fry the steak on one side for 2-3 minutes until a crust forms.
- Turn the steak and fry on the other side until browned, then add a knob of butter, melting it until it goes a nut brown colour.
- Add garlic and thyme to the pan and baste the butter over the steak with a spoon, for 2 minutes.
- Check the steak using a food thermometer. You're looking for a temperature of 54-57 degrees at the thickest part of the steak.
- Remove the steak from the pan and put to one side to rest.
To make the Sauce
- Fry the Mouli in the frying pan, fry for one minute then add the garlic, ginger, chilli, and lime zest. Add the noodles and toss everything together. Add the sweet chilli sauce and squeeze in the lime juice, add the herbs and toss together.
- Place onto a plate, slice the steak and place on the top.