Ben Ing is the Chef-Owner behind Alberta’s, a renowned creative kitchen nestled in the heart of Busselton/Undalup. Alberta’s is a testament to Ben’s passion for seasonal, produce-driven cooking, great hospitality, creativity, and education.
This flavorful hanger steak is grilled to perfection and topped with a zesty, herb-packed salsa verde that brings every bite to life. A simple yet show stopping dish perfect for summer nights or special gatherings!
Note: for this recipe you will need a charcoal or gas BBQ, a food processor and a strainer.
Ingredients
Marinated Steak
- 250 ml apple juice
- 125 ml light soy sauce
- ½ brown onion, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 tsp sesame oil
- 1 tsp freshly ground black pepper
- 4 x 225 g hanger steaks
Vegetable Salsa
- 500 g tomatoes (Romas, heirloom, or oxheart)
- 300 g eggplant
- 300 g tomatillos (half roasted, half raw, cores removed)
- 50 g fresh chilies
- 1 bunch spring onions
- 1 bunch parsley, picked and washed
- 1 bunch coriander, picked and washed
- 1 garlic clove
- Fresh lemon juice, to taste
- Salt, to taste
- Olive oil, to taste
Serves: 8
Prep time: 1 hour, Refrigerate for 24 hours
Cooking time: 10 mins
Method
- In a bowl, combine the apple juice, soy sauce, onion, garlic, sesame oil, and black pepper. Mix well.
- Place the hanger steaks in a large ziplock bag or non-reactive container. Pour over the marinade, seal, and refrigerate for 24 hours.
- Grill tomatoes and half the tomatillos over coals or a hot BBQ until softened and lightly charred but not fully blackened.Transfer to a covered container to steam and soften further.
Once cooled, pulse in a food processor to make a coarse paste.Place in a sieve and allow to drain for a few hours or overnight. Reserve pulp and liquid. - Cook the eggplant directly in coals or over high heat until fully blackened on the outside. Place in a container with a lid to steam for 20–30 minutes. Peel off the charred skin, finely chop the flesh, and drain in a sieve to remove excess liquid.
- Lightly coat the chillies and spring onions with olive oil and grill until nicely charred. Finely chop and set aside.
- In a food processor, pulse the raw tomatillos, parsley, coriander, and garlic into a paste (smooth or coarse, as preferred).
- Mix together the charred tomato/tomatillo paste, eggplant, grilled chilies, spring onions, and raw herb mixture. Season with lemon juice, salt, and a drizzle of olive oil to taste. Let the salsa sit for a few hours before serving to allow the flavours to meld.
- Light a hot charcoal fire or preheat a gas BBQ to high.
- Remove steaks from the marinade and discard the marinade.
Grill the steaks, starting with the two flattest sides to develop a good char—about 2 minutes per side.
Continue grilling for a total of 6–10 minutes, depending on heat, aiming for medium-rare (internal temp 54–57°C). - Let the steaks rest on a wire rack or tray for at least 5 minutes. Slice into ½ cm thick strips across the grain on a slight angle (bias) before serving.
- Spoon the salsa verdé generously over the grilled hanger steak or serve it alongside with grilled bread or seasonal greens.