How to make Antoni Porowski’s hanger steak with charred limes, fresh chillies and herbs

“Hanger steak (also known as butcher’s steak) is relatively lean but packed with flavour,” explains Queer Eye’s actor, model and chef Antoni Porowski. “Lime juice and a heap of mint and coriander leaves make the dish salady and satisfying, and give it an Asian twist.”

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Nutrition Facts

Hanger steak with charred limes, fresh chillies and herbs

Amount Per Serving

Calories 382 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 11g69%

Cholesterol 103mg34%

Sodium 199mg9%

Potassium 516mg15%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 35g70%

Vitamin A 201IU4%

Vitamin C 11mg13%

Calcium 37mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Hanger steak with charred limes, fresh chillies and herbs

Ideal recipe for steak night

Prep Time15 minutes mins

Cook Time10 minutes mins

Resting time15 minutes mins

Total Time40 minutes mins

Course: Main Course

Servings: 4

Calories: 382kcal

Author: Antoni Porowski

Ingredients

• 2 large limes cut in half
• 35 g shallot thinly sliced
• 2 large garlic cloves grated or finely chopped
• 1 tbsp fresh ginger peeled and grated 
• 3.5 tbsp olive oil plus more for brushing and grilling
• 675 to 900 g hanger steak about 2.5cm thick, centre line of gristle removed
• 10 g mixed fresh basil, mint and/or coriander leaves
• 1 jalapeño thinly sliced
• Salt and fresh ground black pepper

Method

• Squeeze two teaspoons juice from one of the lime halves. Put the juice in a bowl and stir in the shallot and a teaspoon of salt. Set aside.
• In a large bowl, mix together the garlic, ginger and one tablespoon of the oil. Add the steak and turn to coat. Let stand for 10 minutes.
• Heat a lightly oiled gas or charcoal grill to high or heat in an oiled griddle pan over high heat. (On a charcoal grill, most of the coals should be covered with white ash, and you should be able to hold your palm 2.5-5cm above the cooking grate for no more than two to three seconds.)
•  Brush the cut sides of the remaining lime halves with a total of one and a half teaspoons of oil and season with a generous pinch each of salt and pepper.
• Scrape the marinade from the steak and season with one-and-a-quarter teaspoons of salt and half-a-teaspoon of pepper. Grill the steak, turning once, until nicely charred, four to five minutes per side. (Go for 55°C/130°F if you’re using an instant-read thermometer to check doneness.) At the same time, grill the lime halves, cut side down, rotating them occasionally, until charred, about five minutes. Transfer the limes and steak to a cutting board and let rest for 15 minutes.
• Stir the remaining two tablespoons oil into the shallot mixture.
• Slice the steak crossways into 1cm thick pieces and arrange on a platter. Squeeze the grilled lime wedges over, then spoon the shallot vinaigrette on top. Top with the herbs and chilli.

Nutrition

Calories: 382kcal | Carbohydrates: 6g | Protein: 35g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 199mg | Potassium: 516mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 3mg

Antoni In The Kitchen by Antoni Porowski, photography by Paul Brissman, is published by Bluebird.

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