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American · Main
Herb-Marinated Pan-Seared Hanger Steak
Hanger steaks steeped for hours in an oil marinade of whole spices, garlic, parsley, thyme and soy, wiped clean, then seared hard and finished in butter; the soy seasons and tenderises while the oil carries the aromatics.
- YieldServes 4
- Hands-on28 min
- Total6 h 28 min
- Difficulty
Ingredients
Marinade
- 60 mlextra-virgin olive oil
- 4 clovesgarlic, halved and lightly smashed
- 1 tbspblack peppercorns, whole
- 1 tspfennel seeds
- 1 tspcoriander seeds
- ½ cupfresh parsley leaves and stems, roughly chopped
- 4 sprigsfresh thyme, roughly chopped
- 2 tbspsoy sauce
- to tastekosher salt
Steak
- 900 ghanger steak (or flank, skirt or flap), cut into four 225 g steaks
- 1 tspvegetable oil
- 30 gunsalted butter
To serve
- 1 tbspDijon mustardoptional
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