Name: Grilled hanger steak with spiced vincotto
Yield: 4
Ingredients: 1 kg piece hanger steak, at room temperature; 60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle; 1 tsp each fennel, coriander and cumin seeds; 2 tsp Dijon mustard; 60 ml (¼ cup) vincotto; 2 garlic cloves, crushed; 1 small bunch rainbow chard, trimmed and roughly chopped; 6 heirloom tomatoes, thickly sliced; 4 baby heirloom tomatoes, thickly sliced

Hanger steak, also known as butcher’s steak or onglet, is a cut of meat that “hangs” from the diaphragm of the cow, and is prized for its beefy flavour, and relative affordability (compared to say, a sirloin). It’s best cooked medium-rare on a hot grill, then rested and sliced to serve. The warm spiced vincotto dressing is a godsend too – try it with char-grilled meats or roasted vegetables.

Ingredients

1 kg piece hanger steak, at room temperature

60 ml (¼ cup) extra-virgin olive oil, plus extra to drizzle

1 tsp each fennel, coriander and cumin seeds

2 tsp Dijon mustard

60 ml (¼ cup) vincotto

2 garlic cloves, crushed

1 small bunch rainbow chard, trimmed and roughly chopped

6 heirloom tomatoes, thickly sliced

4 baby heirloom tomatoes, thickly sliced

Method

1.Preheat a char-grill pan over medium heat. Drizzle steak with oil, season to taste and grill, turning occasionally, until cooked to your liking (10-15 minutes for rare). Rest, loosely covered with foil, to keep warm.

2.Meanwhile, lightly crush seeds with a mortar and pestle. Dry-roast seeds in a frying pan over medium heat until toasted and fragrant (1-2 minutes). Add 2 tbsp oil, mustard and vincotto to the pan, then season and whisk to combine. Pour vincotto into a bowl and keep warm.

3.Wipe pan then place over a medium-high heat. Add remaining oil and garlic to the pan, and cook until fragrant (30 seconds). Add chard and cook, turning occasionally, or until just wilted.

4.Place chard and tomatoes on a platter. Thickly slice the steak and drizzle with spiced vincotto, to serve.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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