Beef Hanger Steak

Recipe

Marinated Hanger Steak

• 1 Organic whole orange, thinly sliced

• 1/2 Peeled organic onion, thinly sliced

• 4 garlic cloves, smashed

• 4 sprigs thyme

• 4 sprigs oregano

• 1kg Organic pasture fed hanger steak

• Sea salt and black pepper

• 250ml Organic pale ale

• 125ml soy sauce

• 1 tablespoon organic olive oil

Prep 15 mins > Marinade 1 – 24 hours > Cook 6-15 mins > Servings 4

In a suitable container to fit all the meat and liquid, scatter half of the orange slices, half of the onion slices, half the smashed garlic, half the thyme, half the oregano on the bottom of the container. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices.

Put the remaining orange, onion and garlic, thyme and oregano over the steak and pour in the beer and soy sauce.

Cover and marinade one hour at room temperature or overnight in the refrigerator (this produces the best result.

Heat a heavy based frying pan over a high heat.

Remove the meat from the marinade and discard the marinade.

Remove any excess moisture, add the olive oil to the pan for a couple of seconds, gently place the meat into the frying pan, cook for around 3 minutes per side for rare (4 -5 mins per side for medium, 7-8 mins per side for well done).

If the weather allows this is even better cooked over a BBQ, to achieve a charred smokey flavour.

Sliced thin this is great in Tacos, and Fajitas.

Generous slices make a great sandwich filler with some fresh organic tomatoes and lettuce, drizzled of olive oil.