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Hanger steak with cavolo nero, chimichurri and eggs

Depending on the season, you can go traditional and use flat leaf parsley. The cavolo nero adds an earthy, bitter note that pairs well with the tang of red wine vinegar and steak.

 Ben Forte   Summer 2021 Join us on        @thebbqmag

 #Hanger #Steak #Chimichurri




For best results, get ahead the night before and it’ll be effortless to throw it together the next day.




Hanger steak with cavolo nero, chimichurri and eggs

  • 2 hanger steaks
  • 15g good coffee style rub (we used the Barista Rub from Pig & Pallet Topsham)
  • 25g white miso
  • 10g fine sea salt
  • 2 eggs
  • Good sourdough

Cavolo nero Chimichurri

  • Cavolo nero (kale would work well too), finely chopped including stalks
  • 100ml olive oil
  • 4 cloves garlic, grated
  • 60ml red wine vinegar
  • 10g parsley, finely chopped
  • 2 small red chillies
  • 15g dried oregano
  • Healthy pinch of sea salt and ground black pepper




  1. This chimichurri is best made the day before and, by all means, adjust to taste. Pound all the ingredients vigorously in a mortar and pestle for the best results, but for ease, you can pulse it in a blender. 
  2. For the steaks, generously coat with the marinade ingredients and leave to sit in the fridge for a minimum of 4 hours before cooking. Before cooking, allow the meat to come up to room temperature. 
  3. Bring the BBQ up to a searing temperature (350°C-ish) and sear hangers, 3-5 minutes depending on thickness) and should be served rare to medium rare. Leave to rest for 10 minutes while you cook your eggs and toast the bread. 
  4. Tuck in.


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