Hanger Steak Recipe with Sauce Gribiche and Confit Egg Yolk by Marcus Wareing
This Steak Recipe is from New Classics by Marcus Wareing.
Hanger, or onglet, is a very tender cut of meat that literally hangs between the fillet and the rib. I highly recommend brining this cut of meat as it not only seasons it but also tenderises it slightly, ensuring it melts in the mouth when cooked.
– 6 eggs
– 4 hanger (or onglet) steaks (approx. 200–250g each), brined
– Olive oil, for brushing
– Sea salt and freshly ground black pepper
– 50g capers, finely chopped
– 50g gherkins, finely chopped 1 shallot, finely diced
– ½ bunch of tarragon, chopped
– ½ bunch of flat-leaf parsley, chopped
– 4 tbsp good-quality mayonnaise
– 4 tbsp crème fraîche
Confit egg yolk
1. Fill a medium saucepan with hot water and place the eggs in the pan. Using a thermometer, heat the water to 65°C. Keep the water between 60 and 65°C for 45 minutes.
2. Remove the eggs and leave them to cool for about 1 hour at room temperature. Peel the shell off, as well as the white, and the membrane around the egg yolk.
3. Place the confit egg yolks in a bowl and whisk them together for 3 minutes until smooth. Season to taste and set aside.
1. Preheat the oven to 200°C/180°C fan/gas 6.
2. To make the sauce gribiche, mix all ingredients together in a bowl and season with sea salt to taste.
3. Heat a griddle pan over high heat until very hot. Rinse the steaks under cold running water and pat them dry with kitchen paper.
4. Brush the steaks all over with a little olive oil. Sear them on the griddle for about 3 minutes, turning them until they are nicely charred all over.
5. Place on a roasting tray or ovenproof frying pan and place in the oven for 4–5 minutes (for medium-rare doneness). Remove from the oven and transfer to a plate.
6. Cover loosely with foil and leave to rest for 5 minutes. Carve the steaks and serve them with a good dollop each of the egg yolk and sauce gribiche.
Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing delivers a must-have new classic for your shelves.
Marcus is one of the most respected and acclaimed chefs and restaurateurs in Britain. At the helm of many of London’s most iconic restaurants, he holds two Michelin stars as well as numerous awards. Marcus is also judge of MasterChef: The Professionals. What Marcus doesn’t know about cooking, isn’t worth knowing.
In his new book, New Classics, Marcus takes the best of the time-honoured recipes and puts his own spin on them. This is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again
New Classics by Marcus Wareing is published by Harper Collins Publishers.