Hanger Steak, Gremolata and Crispiest Ever Oven Chips

My butcher, Bannerman Butcher, kindly gave me some hanger steak to try out. I had never tried it before and was pleasantly surprised with this overlooked cut of beef. My recipe using the Hanger Steak is served with Gremolata and Crispiest Ever Oven Chips.

Hanger steak comes from the belly of the animal and is also known as onglet. It is a very tender piece of meat and needs to be cooked no more than medium to retain that tenderness. Nicely marbled, it has amazing flavour and is an inexpensive cut – perfect if you’re looking for something new.

One hanger steak is enough for two to share. Pan frying the hanger steak, I have served it here with a herby gremolata and the crispiest oven chips ever! Let me know if you make this recipe- I’d love to see your recreations on Instagram (@documenting_my_dinner)

Recipe

Serves 2

Difficulty Level: Rookie

Ingredients

For the Steak:

1 Hanger Steak, trimmed of any sinew
Salt and Pepper
Olive oil

For the Gremolata:

2 packets of parsley, leaves picked.
1 lemon
2 garlic cloves
Olive oil
50g cream cheese
Salt and Pepper

For the Crispiest Ever Oven Chips

About 4 large potatoes
Sunflower oil
Salt and pepper

Method

Begin by making the chips. Peel the potatoes and cut into large, chunky chips. Try and keep them all the same size.

2. Place the chips in a pan of cold, salted water. Bring to the boil and allow to boil for one minute. Turn off the heat and leave the chips in the hot water for two minutes before draining. Spread on a tray and allow to cool before placing in the freezer for 30 minutes.

3. Whilst your chips are cooling, make the gremolata. Place the parsley leaves, garlic cloves, zest from the lemon and juice from half the lemon into a food processor or mini chopper. Blitz until well chopped and combined. (If you don’t have a food processor or prefer a chunky gremolata, simply chop ingredients by hand.) Remove from the food processor. Stir through the cream cheese and a tablespoon or two of olive oil. Season with plenty of salt and pepper. Taste and add more lemon juice if you like.

4. Heat the oven to 200C. Place a tray big enough to fit all the chips without overlapping in the oven with around 1cm of sunflower oil in it. Allow to heat for 5 minutes. Remove the tray and place the cooled chips in the oil. Using a spoon, turn each chip individually until coated in the oil. Place in the oven for 20 minutes. Remove and turn the chips in the oil again. Return the chips to the oven and turn the heat up to 220C. Cook for another 20 minutes and then remove, draining on kitchen paper.

5. When the chips have ten minutes left, cook the hanger steak. Place an ovenproof frying pan over a high heat. Drizzle the steak with olive oil and cover well with salt and black pepper. When the pan is hot (leave to heat for a couple of minutes) Place the steak into the pan and leave it alone for 2 minutes. After 2 minutes, turn the steak and again leave for another 2 minutes. Place the pan in the oven for five minutes. Remove and allow to rest in the pan for 5 minutes. Slice the steak against the grain and serve with the crispy chips and gremolata.