Hanger steak with charred cucumber and garlic purée


  • Serves 4 people

  • 4 small leeks (about 150gm each), soaked in cold water for 15 minutes to remove grit
  • For brushing: butter, melted
  • 4 hanger steaks (about 190gm each)
  • 40 ml olive oil, for drizzling
  • 4 small Lebanese cucumbers, halved lengthways
  • Garlic purée
  • 100 gm butter, coarsely chopped
  • 2 golden shallots, thinly sliced
  • 15 garlic cloves
  • 500 ml (2 cups) chicken stock
  • 100 ml verjuice
  • To taste: lemon juice
01   For garlic purée, heat butter in a small saucepan over medium heat, add shallot and stir occasionally until tender (5-7 minutes). Add garlic and stir occasionally until golden (3-4 minutes), add stock and verjuice and cook until garlic is tender (12-15 minutes). Blend in a blender until smooth, season to taste, add lemon juice to taste, keep warm.
02   Blanch leeks until bright green and tender (2-3 minutes). Refresh, drain, halve lengthways, brush with butter and set aside.
03   Preheat a char-grill pan over medium-high heat. Drizzle steaks with oil, season to taste and grill, turning once, until cooked to your liking (8-10 minutes for medium-rare), then set aside to rest (5-10 minutes).
04   Meanwhile, grill leek and cucumber until charred (1-2 minutes for cucumber; 2-3 minutes for leek) and thickly slice diagonally. Serve with hanger steak and garlic purée.
This recipe is from the September 2012 issue of Australian Gourmet Traveller.
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