Fast Recipes

Pepper hanger steak with peas and lettuce

You may need to order hanger steak in advance from your butcher. Scotch fillet would make a fine substitute.

By Alice Storey
  • Serves 4 - 6
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Pepper hanger steak with peas and lettuce


  • 1.1 kg hanger steak, halved lengthways and sinew removed
  • 2 tbsp olive oil
  • 1½ tbsp black peppercorns, coarsely crushed
  • 120 gm butter, coarsely chopped
  • 40 ml brandy
  • 200 ml chicken stock
  • 3 garlic cloves, thinly sliced
  • 2 golden shallots, thinly sliced
  • 250 gm peas
  • 1 baby cos, thinly sliced
  • 2 tbsp tarragon


  • 1
    Preheat oven to 220C. Brush steak with half the olive oil, scatter evenly with pepper, pressing to coat and season to taste with sea salt flakes.
  • 2
    Heat remaining oil in a large ovenproof frying pan over high heat. Add 40gm butter and when foaming add steak and fry until browned (about 2 minutes each side). Place pan in oven and roast steak until cooked to your liking (7-8 minutes for medium rare). Transfer steak to a tray, cover loosely with foil and rest for about 8 minutes. Meanwhile, place frying pan over medium heat and deglaze pan with brandy, scraping up pepper from the base of the pan. Add 100ml stock and reduce to a light sauce consistency (1-2 minutes). Add 40gm butter a piece at a time, whisking to combine between additions, season to taste and keep warm.
  • 3
    Heat remaining butter in a large frying pan and sauté garlic and shallot until translucent (2-3 minutes). Add peas and remaining stock, and simmer until peas are bright green (2-3 minutes). Add lettuce and tarragon, toss to combine, season to taste and serve with sliced steak and pepper sauce.