Recipes | 9 March 2016Hangar Steak with Peppercorn Sauce Share article facebook twitter google pinterest In our opinion, knowing how to cook a good steak is something that should definitely be part of your culinary repertoire. Thankfully, this mouthwatering recipe for Hangar Steak with peppercorn sauce from Great Meat is both easy and sure to hit the spot! Yum. Hangar Steak with Peppercorn Sauce The hangar steak “hangs” from the last rib, near the kidneys, giving it a deeper flavor. Cream gives the sauce added richness. Serves 4 Ingredients 1 whole hangar steak, trimmed 1/4 cup (60 ml) vegetable oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 1 tablespoon (10 g) pink peppercorns 1 tablespoon (10 g) black peppercorns, coarsely cracked 1/2 cup (120 ml) red wine 1/4 cup (60 ml) heavy cream 1/2 cup (120 ml) chicken or beef stock salt Method 1. Cut the steak into 4 portions and tap each one gently with a meat mallet. Set aside. 2. Heat half the oil in a pan. Add the onion and garlic, and fry gently until softened. Add the pink peppercorns, black pepper, and wine. Simmer until most of the liquid has evaporated. Stir in the cream, stock, and salt to taste. Simmer until thickened, stirring occasionally. 3. For the steak, heat a large, heavy frying pan over medium heat. Brush the steaks with the remaining oil and season with salt. When the pan is smoking, add the steak and fry for 1½ minutes on each side for medium-rare. Fry the steak in batches if they cover more than half of the pan’s surface. Remove the steak and allow to rest, covered, for 3 minutes. Cook the remaining steaks. 4. Add the sauce to the meat pan and stir to deglaze the juices. Stir in any juices from the rested steak. Serve the steak with the sauce on top. Butcher’s Tips To prepare an untrimmed steak, first cut off the membrane and fat from the outside, leaving a central “feather” of sinew. With your knife pressed against the sinew, scrape the meat off the sinew to give one “clean” piece of meat, and another piece with sinew. Lay the steak, sinew-side down, and scrape away the remaining sinew as if skinning a fish. Buy from an Online Retailer US: UK: Recipes are only as good as their ingredients, especially when it comes to meat. That’s why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain’s leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different preparation techniques. This go-to guide to meat takes you through the technical aspects of meat, while providing recipes along the way that will help you try out your newfound techniques. Learn how to identify and use different cuts, why and when free-range and grass-fed is better, the basics of home butchery, and much more. Great Meat is filled with photos and diagrams showing where different cuts of meat come from, their corresponding preparation techniques, and recipes from the leading chefs and restaurants in Britain. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.