Kenny Tutt's Hanger Steak with Salsa Verde & Charred Spring Onions

Kenny Tutt's Hanger Steak with Salsa Verde & Charred Spring Onions

Hanger steak is a lesser known but massively delicious cut often kept by the butcher all for themselves, hence the name. MasterChef winner 2018 Kenny Tutt has recently put this cut pride of place at his robata kitchen, Ox Block, and it has gone down a storm. The muscle does little work meaning it has an incredible buttery texture and intense meaty flavour. 


Cooking the steak over flame only intensifies the meatiness. It is best served medium rare and cooked to an internal temperature of 63-65°C. Using a Thermapen takes the guesswork out of the cooking.

Serves 4
For the hanger steak
  • 4 hanger steaks (approximately 200-250g, ask your butcher to trim these up for you)
  • Sea salt
  • 8 spring onions, washed
For the salsa verde
  • 1 shallot, finely chopped
  • 1 garlic clove, grated
  • 3 tbsp red wine vinegar or lemon juice
  • 50g anchovies, finely chopped
  • A handful of flat leaf parsley, finely chopped
  • A small handful of tarragon, finely chopped
  • 2 tbsp of capers, chopped
  • 150ml olive or rapeseed oil
  • Salt, to taste
  • Make your salsa verde in advance to allow you to fully concentrate on the cooking and resting of the meat. Put the diced shallots into a bowl with the red wine vinegar or lemon juice. Add the finely chopped anchovy, capers and garlic and mix together well. Mix in the finely chopped herbs and slowly whisk or stir in the oil. Salt to taste and set aside. This can be done the day before and lasts well in the fridge for 3-4 days.
  • Give the hanger steak a good amount of time to come to room temperature. While you do this, set up your BBQ. If you’re using charcoal, light the coals and allow time for the flames to die down and the coals to be fully lit. This usually takes 15-20 minutes. The key is a nice even heat so it’s important not to rush this part. If using an instant gas grill turn to a medium/high heat.
  • Oil the steaks well and season generously with good sea salt.
  • Place the steaks on the BBQ or grill. They should be met with a good sizzle. The key now is just to leave the steaks on that side for around 2 minutes, then turn over. Don’t be tempted to push the steaks down. Test the temperature by pushing your Thermapen into the steak, 59-61°C is perfect as the temp will continue to rise when resting to 63-65°C, this should take around 2 minutes.
  • Rest the steaks well for at least 4 minutes. Whilst resting cook the spring onions over the flame until slightly charred and soft.
  • Once rested, slice the hanger steaks against the grain and serve with a good drizzle of the vibrant salsa verde, charred spring onions and a few griddled flatbreads. Absolutely perfect.
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" Thermapens are crucial to my cooking both at home and at my restaurant, so I'm delighted to be working on some new recipes to showcase what they can really do."
Kenny Tutt
Masterchef Champion 2018
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