I never used to cook steak very often at home, mainly due to my concern about cooking it properly or making it taste good. It’s not usually something I order on a menu if I go out, and it’s not something I need to eat very often. But when I do have it, I want it to be damn good.
Finding meats and vegetables in Hong Kong that are affordable while also be responsibly sourced can be quite hard. But, there are some places that work hard to make sure that you get great quality products from them, while also being as ethically responsible as they can.
Bones & Blades is a butcher in Sai Ying Pun, and they source ethically responsible and sustainable meat and helps to highlight some of the more forgotten cuts of meat. I love going there to see what they have on offer, whenever I venture to the neighbourhood. They’re the butcher I bought my brisket from (plastic free, of course), and I will keep going back to them for quality meat.
This time, I got myself some hanger steak. I went into the butcher not really knowing what I wanted, I was just browsing. But as I was looking around, I spotted two things that caught my eye (well, everything caught my eye, but I couldn’t afford to buy everything). The duck breast (vacuum-packed, so not plastic free, unfortunately) and the hanger steak. I bought both. The duck recipe will be up in the near future, but for now, I wanted to pass on this incredible chimichurri steak recipe.
I used to be the girl who got her steak medium-well, just like my mum. But over time my tastes have changed. I used to drink lattes like my mum too, now I’m a big black coffee fiend. Mum’s also changed her coffee tune as of late to match the style of coffee more enjoyed in Europe.
I now take my steak medium-rare at most but have been tried rare meats. Plus I love me some steak tartare every now and then too. For this hanger steak, I went rare because it’s such a great cut, it really doesn’t need that long to cook. Trust me on this.
500 grams hanger steak
1 bunch (about 1.5 cups) parsley
1 jalapeno, seeded
3 garlic cloves
1/3 cup mint leaves
1/4 cup olive oil
1 tablespoon red wine vinegar
- In a food processor, blitz the parsley, jalapeno, garlic, mint, olive oil, and vinegar until a paste is formed. Season with salt and pepper and blitz again.
- Place the steaks on a prepared plate or tray and coat in the chimichurri.
- Put the steaks in the fridge to marinate for at least 4 hours.
- When ready to cook, remove the steaks from the fridge and allow to come to room temperature.
- Place a skillet over medium heat, and add a knob of butter. When the butter has melted and coated the pan, place the steaks in the skillet.
- If you want rare steak, cook for 2 minutes on each side. For medium-rare, cook for 4 minutes on each side.
- Remove the steak from the heat and allow to rest for 5 – 10 minutes (depending on the size of the steak).
- Slice and serve with your choice of side dishes.