Hanger Steak with Charred Cucumber and Garlic Puree


Australian Gourmet Traveller recipe for hanger steak with charred cucumber and garlic purée by Mark Best from Pei Modern in Melbourne.

What you will need

4 small leeks (about 150gm each), soaked in cold water for 15 minutes to remove grit

For brushing: butter, melted

4 hanger steaks (about 190gm each)

40 ml olive oil, for drizzling

4 small Lebanese cucumbers, halved lengthways

  Garlic purée 100 gm butter, coarsely chopped

2 golden shallots, thinly sliced

15 garlic cloves

500 ml (2 cups) chicken stock

100 ml verjuice

To taste: lemon juice


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