Hanger steak with sweet potato mash recipe
Hanger steak is a great cut that is full of flavour when served rare, so adjust the cooking time suggested according to the thickness of the steak. Here Sophie pairs it with beta carotene-rich sweet potato and a light dressing similar to South America’s chimichurri sauce.
Ingredients
- 2 tbsp soy sauce
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil or rapeseed oil
- 100 ml pineapple juice
- 2 x 500g hanger steaks
- 500 g sweet potatoes, peeled and diced
- 2 tbsp soy sauce
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil or rapeseed oil
- 3.5 fl oz pineapple juice
- 2 x 500g hanger steaks
- 17.6 oz sweet potatoes, peeled and diced
- 2 tbsp soy sauce
- 2 garlic cloves, finely chopped
- 1 tbsp olive oil or rapeseed oil
- 0.4 cup pineapple juice
- 2 x 500g hanger steaks
- 17.6 oz sweet potatoes, peeled and diced
- 1 red chilli, deseeded and roughly chopped
- 1 small handful of coriander
- 1 lemon, juice only
- 1 tsp honey
- 2 tbsp olive oil
- 1 pinch sea salt and freshly ground black pepper
- 1 red chilli, deseeded and roughly chopped
- 1 small handful of coriander
- 1 lemon, juice only
- 1 tsp honey
- 2 tbsp olive oil
- 1 pinch sea salt and freshly ground black pepper
- 1 red chilli, deseeded and roughly chopped
- 1 small handful of coriander
- 1 lemon, juice only
- 1 tsp honey
- 2 tbsp olive oil
- 1 pinch sea salt and freshly ground black pepper
Details
- Cuisine: English
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 25 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Mix the soy sauce, garlic, oil and pineapple juice in a jug until well combined. Put the hanger steaks in a flat dish, then pour over the marinade.
- Roll the steaks in the marinade until well coated, then cover with clear film and put in the fridge to marinate for 1 hour.
- Put the sweet potato in a saucepan, cover with lightly salted water and bring to the boil. Reduce the heat to low and simmer, covered, for 20 minutes or until cooked through. Drain off the water and mash with a little salt and pepper.
- Meanwhile, heat a ridged griddle pan over a medium-high heat and season the steaks generously with salt and pepper. Put the steaks in the hot pan and cook, turning often, for 8-10 minutes until browned but still quite pink in the middle.
- Let the beef rest for 5 minutes before slicing it against the grain.
- While it is resting, make the dressing. Put all the ingredients in a blender and blitz until well combined but still with some texture.
- Drizzle the dressing over the steaks and serve with the sweet potato mash.
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