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BARBECUED HANGER STEAK WITH BEETROOT & PEA LEAVES

Serves
4
Prep
10mins
Cook
10mins
DIFFICULTY
medium
Ingredients
  • 800g Omugi hanger steak
  • 2 tsp celery salt
  • 2 Tbsp extra virgin olive oil
  • 4 medium beetroots, peeled
  • ½ bunch thyme leaves, finely chopped
  • sea salt flakes and freshly ground black pepper
  • 1L chicken stock
  • 1 Tbsp powdered gelatine, soaked in 2 Tbsp cold water
  • 1 cup pea leaves
  • ¼ cup pistachios, toasted and chopped
Method
  • Rub the steak with celery salt and drizzle with extra virgin olive oil.
  • Shave the beetroot into fine sheets with a vegetable sheeter or peeler, then scatter with thyme and season with salt and pepper. Roll up tightly, then secure with string. Put the beetroot trimmings and chicken stock into a medium saucepan and set over low heat, then place the beetroot rolls in a cook very gently for 30 minutes, until just tender. Turn the heat off and stir in the gelatine. Allow to cool for 15 minutes.
  • Cook the steak on a hot barbecue grill for 8 minutes, turning several times, until medium rare. Set aside to rest for 2 minutes.
  • Slice the beetroot into discs and serve with the carved steak, pea leaves and pistachios.
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