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Hanger steak with charred cucumber and garlic purée

You'll need

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.

"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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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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