Chef's Recipes

Hanger steak with chickpeas, harissa and piquillo peppers

Australian Gourmet Traveller recipe for hanger steak with chickpeas, harissa and piquillo peppers by Ben Greeno from Momofuku Seiobo in Sydney.

By Ben Greeno
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
Hanger steak with chickpeas, harissa and piquillo peppers


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.