Hanger steak, also known as butcher's steak or onglet, is a cut of meat that "hangs" from the diaphragm of the cow, and is prized for its beefy flavour, and relative affordability (compared to say, a sirloin). It's best cooked medium-rare on a hot grill, then rested and sliced to serve. The warm spiced vincotto dressing is a godsend too – try it with char-grilled meats or roasted vegetables.
- 1 kg piece hanger steak, at room temperature
- 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle
- 1 tsp each fennel, coriander and cumin seeds
- 2 tsp Dijon mustard
- 60 ml (¼ cup) vincotto
- 2 garlic cloves, crushed
- 1 small bunch rainbow chard, trimmed and roughly chopped
- 6 heirloom tomatoes, thickly sliced
- 4 baby heirloom tomatoes, thickly sliced
- 1Preheat a char-grill pan over medium heat. Drizzle steak with oil, season to taste and grill, turning occasionally, until cooked to your liking (10-15 minutes for rare). Rest, loosely covered with foil, to keep warm.
- 2Meanwhile, lightly crush seeds with a mortar and pestle. Dry-roast seeds in a frying pan over medium heat until toasted and fragrant (1-2 minutes). Add 2 tbsp oil, mustard and vincotto to the pan, then season and whisk to combine. Pour vincotto into a bowl and keep warm.
- 3Wipe pan then place over a medium-high heat. Add remaining oil and garlic to the pan, and cook until fragrant (30 seconds). Add chard and cook, turning occasionally, or until just wilted.
- 4Place chard and tomatoes on a platter. Thickly slice the steak and drizzle with spiced vincotto, to serve.