Hanger Steak, Spiced Aubergine and ChimiChurri

Written By Annalisa Jones

Inspired by Chef Finn Hutchinson, and the Touring Club’s links to Patagonia, I have adapted this recipe for recreating at home. You may add a little extra green sauce or aubergine puree, both are delicious added to roast veggies or cuts of meat.

Makes 4 portions..

2 Large Aubergines 500g Hanger Steak cut into 125g pieces 8 Garlic Cloves 1tbsp Coriander Seed 1tbsp Cumin Seed 50ml Double Cream Salt to Taste

Chimichurri: 1/2 Bunch Coriander 1/2 Bunch Parsley 2 Garlic Cloves 50g Roasted Red Peppers, diced 50ml Olive Oil 5ml Red Wine Vinegar Salt to Taste

Aubergine Puree:

Halve and score the aubergines, slice the garlic and stud the aubergine with the slices.

Sprinkle the mixed spices and salt onto the halved aubergines, then roast at 180 degrees for 30-40 minutes until browned and soft.

Scoop out the cooked aubergine, add to a blender with the double cream and season to taste.

Chimichurri:

Finely chop the herbs, diced red peppers, grate the garlic and combine in a bowl. Add the oil, salt, and red wine vinegar and mix together.

Beef:

Portion the beef and butterfly each piece, then marinade in 3 tbsp of chimichurri. Then on a searing hot griddle, cook for 2 mins on each side and then rest for 5 mins.

Spoon the warm aubergine puree onto a plate. Slice the beef on an angle and lay on top.

Season the beef with extra sea salt and spoon over more of the chimichurri.

Enjoy!

ingredients

  • Aubergine

  • Beef

  • Garlic

  • Coriander

  • Double Cream

  • Parsley

  • Red Pepper

  • Olive Oil

  • Red Wine Vinegar

  • Salt

Annalisa Jones
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