I've always presented a hero steak dish in my restaurants. The hanger steak is one of these killer steaks and is an usual piece of meat that hangs between the liver and kidney.
It’s full of lovely fatty fibres that run through the meat. Its structure makes it like a flavour mop for marinades. The huitlacoche mustard works so well with the flavours of the meat and salsa.
Ingredients and Methods
Ingredients
- drizzle of olive oil
- 4 300g grain fed Hanger steaks
- 100g Latin spice rub
- 2 limes, cheeks cut
For the huitlacoche mustard
- 50g porcini mushrooms
- 3 tbsp olive oil
- 1 small brown onion, finely chopped
- 3 garlic cloves, finely chopped
- 50g butter
- 400g field mushrooms, washed
- 400g can of huitlacoche, drained
- 1 large handful oregano leaves, roughly chopped
- pinch of sea salt, to taste
- drizzle of truffle oil (optional)
For the salsa negra
- 3 cups salsa Mexicana
- 100g cooked black beans
For the parsley salad garnish
- 100g eschallots, peeled & sliced into thin rings
- 50g Lilliput capers
- 1 large handful flat-leaf parsley
- 100ml Latin vinaigrette
Instructions
Ideally preheat a wood fire or charcoal barbecue to cook your steak as it will impart greater flavour. Alternatively use a hot frying pan on the stove top. If using a wood or charcoal barbecue, heat until the coals have a thin coating of grey ash.
To make the huitlacoche mustard, place the porcini mushrooms in a small bowl, cover with boiling water and set aside for 10 minutes, to rehydrate. Drain, reserving the liquid.
Heat the oil in a medium saucepan over low-medium heat. Cook the onion and garlic, until softened and they just begin to colour. Increase the heat to high, add the butter, field and porcini mushrooms and sauté for 2–3 minutes, until softened. Decrease the heat to low, add huitlacoche and porcini liquid and cook for a further 10 minutes, until liquid has reduced to a glossy sauce. Add the oregano and season with salt. Keep warm.
Drizzle the steaks with a little olive oil and coat in Latin spice rub. Grill the steaks, either on the barbeque or in a hot frying pan, for 3 minutes on each side, for medium-rare, or until done to your liking. Transfer onto a tray, loosely cover with foil and set aside to rest for 10 minutes.
Meanwhile for the salsa negra, toss the salsa Mexicana and black beans together in a medium bowl.
To prepare the parsley salad garnish, combine the eschallots, capers and parsley in a small bowl. Add the dressing and toss to coat.
To serve, cut the steaks on an angle into 2 cm thick slices and spread out neatly on individual platters or serving boards. Spoon the salsa negra over the steaks, garnish with parsley salad, a neat spoonful of huitlacoche mustard and a cheek of lime.
Latin Spice Rubto top
Preparation
3 min
Makes
150g
Ingredients
- 50g finely chopped rosemary
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground fennel seed
- 1 tbsp chilli powder
- 1 tbsp garlic powder
- 1 tbsp caster sugar
- 1 tbsp sea salt
- 2 tsp cayenne pepper
Instructions
Combine the spices and store in an airtight container for up to a month.
Ingredients
- 50g finely chopped rosemary
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground fennel seed
- 1 tbsp chilli powder
- 1 tbsp garlic powder
- 1 tbsp caster sugar
- 1 tbsp sea salt
- 2 tsp cayenne pepper
Instructions
Combine the spices and store in an airtight container for up to a month.
Salsa Mexicanato top
Preparation
5 min
Makes
3 cups
Ingredients
- ½ jicama (approx 150g), finely diced
- 2 jalapeños, deseeded & finely diced
- 1 habenero chili, deseeded & finely diced
- 4 large handfuls coriander leaves, roughly chopped
- 150ml zesty lime dressing or lime juice
- pinch of sea salt, to taste
Instructions
Combine the onion, tomato, jicama, jalapeño, habenero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.
Ideally salsa should be consumed the day you make it. It is best eaten freshly made.
Paul’s tip - If jicama is hard to find, substitute with breakfast radish or daikon.
Ingredients
- ½ jicama (approx 150g), finely diced
- 2 jalapeños, deseeded & finely diced
- 1 habenero chili, deseeded & finely diced
- 4 large handfuls coriander leaves, roughly chopped
- 150ml zesty lime dressing or lime juice
- pinch of sea salt, to taste
Instructions
Combine the onion, tomato, jicama, jalapeño, habenero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.
Ideally salsa should be consumed the day you make it. It is best eaten freshly made.
Paul’s tip - If jicama is hard to find, substitute with breakfast radish or daikon.
Zesty Lime Dressingto top
Preparation
2 min
Cooking
5 min
Makes
500ml
Ingredients
- 3 zest of limes, finely grated
- 300ml freshly squeezed lime juice
- ½ cup (110 g) castor sugar
- 325ml extra-virgin olive oil
- 2 tsp sea salt
Instructions
Combine the lime zest, 100 ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.
Transfer into a food processor, blender or vitamiser and blend, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.
Ingredients
- 3 zest of limes, finely grated
- 300ml freshly squeezed lime juice
- ½ cup (110 g) castor sugar
- 325ml extra-virgin olive oil
- 2 tsp sea salt
Instructions
Combine the lime zest, 100 ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.
Transfer into a food processor, blender or vitamiser and blend, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.
Latin Vinaigretteto top
Preparation
3 min
Cooking
3 min
Makes
250ml
Ingredients
- 50mlsherry vinegar
- 75mlsweet sherry or Tequila repasado
- 1 tspof salt
- 1 tspof cumin
- 1 tspof smoked paprika
- ½ tspof chili powder
- somefreshly milled black pepper
- 75mlsesame oil
- 150mlextra virgin olive oil
- 1 bunchof finely chopped oregano
- 1 tspof salt
Instructions
In a small pot combine the sherry & vinegar, bring to the boil with spices. Then allow to cool
Whisk & combine in a suitable bowl, season too taste ,refrigerate store in a air tight container .
Ingredients
- 50mlsherry vinegar
- 75mlsweet sherry or Tequila repasado
- 1 tspof salt
- 1 tspof cumin
- 1 tspof smoked paprika
- ½ tspof chili powder
- somefreshly milled black pepper
- 75mlsesame oil
- 150mlextra virgin olive oil
- 1 bunchof finely chopped oregano
- 1 tspof salt
Instructions
In a small pot combine the sherry & vinegar, bring to the boil with spices. Then allow to cool
Whisk & combine in a suitable bowl, season too taste ,refrigerate store in a air tight container .
Chef Paul Wilson
