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hangertitle
Ingredients
150ml extra virgin olive oil
80g ground ancho chilli
2 bay leaves
10g castor sugar
1.5kg Black Onyx hanger steak, trimmed of all sinew
500ml vegetable stock
1 cinnamon quill
300g quinoa
100g red onion, finely diced
1 bunch coriander, washed, ¼ picked for garnish, remainder finely sliced
1 lime, zested & juiced
20 piquillo peppers, rinsed & deseeded
2 avocado, under ripe & very firm, julienned
100ml agave nectar
Seasoning, to taste		 Method

  1. Set immersion circulator to 55.5°C.
  2. Blend 100ml of olive oil with chilli, bay leaves and sugar. Add to steak in a cryovac bag and vacuum seal. Place in immersion circulator and cook for 6 hours.
  3. Simmer stock with cinnamon quill, add quinoa and cook until tender and liquid absorbed. Fold in onion, half of the sliced coriander, lime zest and seasoning.
  4. Fill piquillo peppers with quinoa. Set aside and keep warm for service.
  5. Place avocado in bowl and fold in sliced coriander, lime juice and seasoning. Set aside.
  6. Remove steak from bag and chargrill before service. Rest and slice.

To Serve
Arrange steak on platter with piquillo peppers and avocado slaw. Garnish with coriander leaves and drizzle with agave nectar.
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RangersValley

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Hanger Steak Title
Hanger Steak Serving
Ingredients

  • 150ml extra virgin olive oil
  • 80g ground ancho chilli
  • 2 bay leaves
  • 10g castor sugar
  • 1.5kg Black Onyx hanger steak, trimmed of all sinew
  • 1500ml vegetable stock
  • 11 cinnamon quill
  • 1300g quinoa
  • 1100g red onion, finely diced
  • 11 bunch coriander, washed, ¼ picked for garnish, remainder finely sliced
  • 11 lime, zested & juiced
  • 120 piquillo peppers, rinsed & deseeded
  • 12 avocado, under ripe & very firm, julienned
  • 1100ml agave nectar
  • 1Seasoning, to taste
Method

  1. Set immersion circulator to 55.5°C.
  2. Blend 100ml of olive oil with chilli, bay leaves and sugar. Add to steak in a cryovac bag and vacuum seal. Place in immersion circulator and cook for 6 hours.
  3. Simmer stock with cinnamon quill, add quinoa and cook until tender and liquid absorbed. Fold in onion, half of the sliced coriander, lime zest and seasoning.
  4. Fill piquillo peppers with quinoa. Set aside and keep warm for service.
  5. Place avocado in bowl and fold in sliced coriander, lime juice and seasoning. Set aside.
  6. Remove steak from bag and chargrill before service. Rest and slice.
To Serve
Arrange steak on platter with piquillo peppers and avocado slaw. Garnish with coriander leaves and drizzle with agave nectar.

marblescore
RangersValley