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.