Hanger steak with chickpeas, harissa and piquillo peppers


  • Serves 4 people

  • 700 gm piece of hanger steak, trimmed
  • 120 ml olive oil
  • 1 Spanish onion, sliced into thin wedges
  • 450 gm piquillo peppers, drained (see note)
  • 150 ml Sherry vinegar
  • 400 gm canned chickpeas, rinsed and drained
  • 40 gm harissa
  • 1 tbsp grapeseed oil
01   Preheat oven to 120C. Place steak on an oven tray lined with baking paper, season to taste and roast until cooked to your liking (20-25 minutes for medium-rare).
02   Meanwhile, heat 1 tbsp olive oil in a saucepan, add onion and sauté until tender (4-5 minutes). Add piquillo peppers and vinegar and cook, stirring occasionally, until vinegar is reduced by two-thirds (4-5 minutes). Season to taste and set aside.
03   Heat chickpeas and remaining olive oil in a saucepan over medium-high heat (4-5 minutes), add harissa and crush with a fork or potato masher, then season to taste.
04   Heat grapeseed oil in a frying pan over high heat, add steak and cook, turning occasionally until well-browned all over (1-2 minutes). Carve and serve with crushed chickpeas and peppers.
Note Piquillo peppers are available canned from select delicatessens.
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