Hanger steak with chickpeas, harissa and piquillo peppers

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2014

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