MARINADE MAKES IT
HANGER STEAK WITH CHARRED LIMES, FRESH CHILLIES AND HERBS
INGREDIENTS
(serves 4):
Two large limes, cut in half; 1 large shallot, thinly sliced (about 35g); Salt; 2 large garlic cloves, grated or finely chopped; 1 level tbsp peeled and grated fresh ginger; 3.5tbsp olive oil, plus more for brushing and grilling; 675 to 900g hanger steak, about 2.5cm thick, centre line of gristle removed; Freshly ground black pepper; 10g mixed fresh basil, mint and/or coriander leaves; 1 jalapeno, thinly sliced
METHOD:
1. Squeeze two teaspoons juice from one lime half into a bowl and stir in the shallot and a teaspoon salt. Set aside.
2. In a bowl, mix the garlic, ginger and one tablespoon of the oil. Add the steak and turn to coat. Stand for 10mins.
3. Heat a lightly oiled grill to high or an oiled griddle pan over high heat.
4. 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.
5. Scrape the marinade from the steak and season with one-and-a-quarter teaspoons of salt and half-ateaspoon 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 how it’s done.) At the same time, grill the lime halves, cut side down, rotating occasionally, until charred (about five minutes). Transfer the limes and steak to a cutting board and rest for 15 minutes.
6. Stir the remaining two tablespoons oil into the shallot mixture.
7. 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.