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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

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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recipe collection
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

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

marblescore
RangersValley