James Moffatt
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.
Ingredients
Method
1.Preheat 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.
2.Meanwhile, 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.
3.Wipe 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.
4.Place chard and tomatoes on a platter. Thickly slice the steak and drizzle with spiced vincotto, to serve.
