Black Garlic Hanger Steaks
These hanger steaks are flavoured with a homemade black garlic marinade then grilled to a perfect medium rare over some really good charcoal.
Servings: 4 People
Equipment
- Blender
- Airtight Container
- Charcoal BBQ
- Digital Food Probe
Ingredients
- 4 10 oz Hanger Steaks
Black Garlic Marinade
- 12 Black Garlic Cloves
- 40 g Vegetable Oil
- 2 tsp Soy Sauce (See Notes)
- 1 tsp Worcestershire Sauce
- 1 tsp Dijon Mustard
- 1 tsp Finely Chopped Thyme Leaves
Instructions
Black Garlic Marinade
- Add all of the marinade ingredients into a blender/food processor then blend to chop up the garlic. The marinade should be a coarse paste.
- Next, pat the steaks dry then add into a mixing bowl. Pour the marinade over the steaks, mix well then cover & refrigerate for at least 4 hours or up to a day.It's best to use a non reactive mixing bowl (plastic or glass) to store the steaks. You can also use an airtight container if you'd prefer. I like to coat the steaks with the marinade using my hands (gloves come in handy here!).
- Before cooking, take the steaks out of the fridge, wipe off excess marinade then leave at room temperature for 30 minutes. Season all over with table salt just before cooking.
To Cook On A Barbecue
- Fill a chimney starter full of lump wood charcoal, light with a fire starter then leave to get white hot.
- When the charcoal is ready, tip it into your barbecue & set your grill up for direct cooking. Let your bbq heat up for 20 minutes or so then lightly oil the cooking grate.
- Next, place the hanger steaks onto the grill then cook, turning every 2 minutes or so, until the steaks are well seared & the internal temperature has reached 48°c/120°f.Hanger steaks are best cooked medium rare! You'll need a digital food probe to check the internal temperature.
- Once the steaks are cooked, transfer them to a plate, cover loosely with foil then leave to rest for 10 minutes.
- Slice the steaks against the grain, season well with sea salt & freshly cracked pepper then serve.
To Cook In A Pan
- Set a large frying pan over a high heat, add in a splash of vegetable oil then leave to get smoking hot. This will take a minute or two.
- Add the steaks into the pan then cook, turning every 2 minutes or so, until the steaks are well seared & the internal temperature has reached 48°c/120°f.You might need to cook the steaks in batches, depending on the size of your pan. Make sure to let the pan heat back up after the first batch.
- Once the steaks are cooked, transfer them to a plate, cover loosely with foil then leave to rest for 10 minutes.
- Slice the steaks against the grain, season well with sea salt & freshly cracked pepper then serve.
Notes
1. Hanger Steaks - Hanger steaks (onglet steaks) are available to buy in most butchers. Make sure to ask them to trim the steaks! A 10 oz hanger steak is enough for 1 generous portion.
2. Black Garlic - Black garlic is available to buy in some supermarkets or online. If you haven't got a blender, you can crush the garlic in a pestle & mortar or on a board with the side of a chef's knife when making the marinade.
3. Marinade - For the best results, the steaks should be marinated for at least 4 hours or for up to a day. Make sure to wipe excess marinade off the steaks before grilling, so that it doesn't don't burn.
4. Barbecue - Any charcoal bbq will work for this recipe. Hanger steaks need to be cooked over a high heat, so it's best to let your grill preheat for at least 20 minutes.
5. Charcoal - A good quality lump wood charcoal works best when grilling steaks. I used a mixed hardwood charcoal.
6. Internal Temperature - Hanger steaks are best cooked medium rare! Any more than this & the steaks will get tough. I'd recommend cooking the steaks until they reach an internal temperature of 48°c/120°f. Once rested, the steaks will be a perfect medium rare!