“We were excited to hear that Mark Best was opening Pei Modern in Melbourne. My husband ordered the hanger steak on our first visit, and he’s been raving about it since.”
Margaret Lambourne, Toorak, Vic
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Ingredients
Garlic purée
Method
Main
1.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.
2.Blanch leeks until bright green and tender (2-3 minutes). Refresh, drain, halve lengthways, brush with butter and set aside.
3.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).
4.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.
Notes
