Grilled hanger steak sandwich with chimichurri and spiced mayo

Grilled hanger steak sandwich with chimichurri and spiced mayo

 

Serves: 4

This exclusive recipe comes from Sydney-based food writer, author, photographer and cook, Kate Gibbs. Try it out at home and impress your family or friends.

Did you know – Kate’s grandmother is Australian cookery icon and national living treasure Margaret Fulton?

 

Ingredients

Blue Triangle 600g Cape Grim hanger steak
Blue Triangle 3 tsp extra virgin olive oil
Blue Triangle Sea salt & freshly ground black pepper
Blue Triangle 1/4 cup Japanese mayonnaise
Blue Triangle 2 tbsp fresh lemon juice
Blue Triangle 1/4 tsp smoked paprika
Blue Triangle 8 slices sourdough, toasted
Blue Triangle 1 cup baby rocket or 6 baby cos leaves

chimichurri

Blue Triangle 1/2 cup red wine vinegar
Blue Triangle 1 tsp salt
Blue Triangle 3 garlic cloves, minced
Blue Triangle 1 golden shallot, finely chopped
Blue Triangle 1 bird’s eye chilli
Blue Triangle 1 bunch coriander, leaves, stalks and roots finely chopped
Blue Triangle 1/2 bunch flat-leaf parsley, finely chopped
Blue Triangle 2 sprigs fresh oregano
Blue Triangle 1/2 cup extra virgin olive oil

 

Method

  1. For the chimichurri, combine all ingredients in a bowl and whisk with a fork. Set aside and refrigerate for at least one hour and up to 24 hours.
  2. Bring steak to room temperature, drizzle over oil to coat, then season. Heat a large, heavy-based frypan over a high heat. Add the steak and grill until it forms a brown crust on one side, about 2-3 minutes, then turn and cook the other side, about 2 minutes for rare. Transfer steak to a board and let rest 5 minutes.
  3. Combine mayonnaise, lemon juice and paprika in a bowl and whisk lightly.
  4. Make the sandwich. Thinly slice steak across the grain. Top half the bread slices with baby rocket or cos leaves, divide steak between the sandwiches, drizzle over chimichurri and spiced mayonnaise, then place final slices on top. Offer steak knives for cutting sandwiches in half.
Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Kettle Black 50 Albert Rd South Melbourne

Kettle Black
50 Albert Rd
South Melbourne

Victor Churchill, 132 Queen Street, Woollahra, NSW

Victor Churchill, 132 Queen Street, Woollahra, NSW

The Breakwater, Hillarys Boat Harbour WA

The Breakwater, Hillarys Boat Harbour WA

Prince Alfred - 355 Bay St, Port Melbourne VIC

Prince Alfred - 355 Bay St, Port Melbourne VIC

Gary's Quality Meats, Prahran Market VIC

Gary's Quality Meats, Prahran Market VIC

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Stephen Pilkington

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From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour
Kate Gibbs