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Hanger Steak Sandwich Recipe

recipe-hangersteaksandwich

Easy Shopper Packs

Hanger Steak - Free Range 500g (1.102 lb)  x 1
Rapeseed Cold Pressed Oil 500ml  x 1
Sourdough Bread : Brown 500g  x 1
Cornish Sea Salt 225g  x 1
Onions Pack(3) (450g) x 1
Thyme 25g Pack  x 1
Southdowns Butter Un-Salted 200g  x 1

Pack Price £20.25

Step By Step - Instructions

Prepare your hanger steak by cleaning up all the non meat tissue away from the hanger steak and then cut length ways along either side of the thick white line of connective tissue to leave 2 long hanger steak 'fillets'.
Rub in generous quantities of the smoked paprika until the meat is coated well and season very well with sea salt.
Set aside and place a large thick based frying pan on a high heat and open a window in your kitchen it's gonna get smokey!! Close the door too.
Pour a glug of the oil and half the butter in the pan until it starts to slightly smoke.
Carefully place one fillet in and cook very quickly turning every 20-30 seconds on all sides for about 4-5 mins remove from the pan and set aside on a plate to rest, repeat with the other 'fillet'.
Keep the pan but remove from the heat, keep the remaining oil in the pan.
Whilst the steaks are resting peel and cut your onions in half and slice about three quarters of a cm thick.
Put them into the pan and heat over a medium heat, add a generous amount of thyme leaves and plenty of black pepper.
Saute until soft and tender.
Season with the sea salt.
Set the pan aside.
Next slice your sourdough bread about an inch thick and toast.
Put the 4 dessert spoons of yoghurt and 2 dessert spoons of the horseradish in a bowl and mix well and add a pinch of sea salt.
Next to assemble.
Pour the accumulated juices from the hanger steaks into the onions.
Slice the steaks very thinly.
Spread the yoghurt and horseradish mix generously on the toast, place on a plate and lay the slices of steak on top.
Spoon out the onions and all the juices and buttery oil on top of the steak pieces.
Grind more black pepper on and rip off more thyme leaves and scatter atop.
Eat with friends and enjoy.

Full Ingredients List

500g of Farmers Choice Hanger Steak.
2 Large Or 4 Small White Onions.
Lots Of Fresh Thyme.
50g Unsalted Butter.
Rapeseed Oil.
Sweet Smoked Paprika.
Tabasco Sauce.
Finely Grated Horseradish (Store Bought Is Ok But Not The Cream Or Creamed Variety).
Greek Yoghurt.
Sourdough Bread.
Sea Salt.

Recipe Infomation

Prep Time: 15 Minutes

Cooking Time: 30 Minutes

Temp:

Level: Moderate

Serves: 4

Add Individual Farmer's Choice Products From This Pack

Discover more about our Hanger Steak - Free Range
Hanger Steak - Free Range


Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle. The

500g (500g) £5.53
£1.11 per 100g
Discover more about our Rapeseed Cold Pressed Oil
Rapeseed Cold Pressed Oil


High in vitamin E, a natural source of Omega 3, gluten free

500ml (500ml) £5.93
Sold per item
Discover more about our Sourdough Bread : Brown
Sourdough Bread : Brown


Handmade organic bread daily made in Southsea

500g (500g) £2.31
Sold per item
Not Yet Reviewed
Discover more about our Cornish Sea Salt
Cornish Sea Salt


Cornish Sea Salt harnesses the natural purity of the Atlantic to delivery more flavour for less salt.

225g (225g) £2.56
Sold per item
Not Yet Reviewed
Discover more about our Onions
Onions


Is there anything more versatile than the lowly onion? This bulb adds flavour to just about everything whether hot or cold. Cooks down well and can al

Pack(3) (450g) £0.50
Sold per item
Discover more about our Thyme
Thyme


A light flavoured herb can be used in many different dishes especially Italian or French dishes to add extra taste.

25g Pack (25g) £0.66
Sold per item
Not Yet Reviewed
Discover more about our Southdowns Butter Un-Salted
Southdowns Butter Un-Salted


Can you remember what Butter used to taste like? Step back in time with our multi-award winning butter! South Downs Butter can be frozen and has a fr

200g (200g) £2.46 (SAVING £ 0.30)
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