Bar H Surry Hills' charcoal grilled hanger steak with black garlic and kim chi

Bar H Surry Hills' charcoal grilled hanger steak with black garlic and kim chi

Fast becoming one of the most popular new additions on menus around the country, we take a closer look at the one and only hanger steak.

By Hamish Ingham

Preparation Time:
Cook Time:

Ingredients / serves 4

  • 4 180g pieces of Hanger steak
  • 6 clove black garlic, blended in a mixer with a little water until smooth
  • 8 eschalots, sliced and fried till golden brown
  • 2 green shallots, sliced finely
  • 60 ml tamari
  • 100 ml olive oil
  • 40 ml brown rice vinegar
  • 20 g sugar
  • 1 cucumber, peeled, halved and halved again
  • 1 bunch shiso
  • Kimchi
  • 1 Chinese cabbage
  • ¼ cup sea salt
  • water
  • 1 tbsp grated garlic
  • 1 tsp grated ginger
  • 3 tbsp Korean red pepper flakes
  • 250 g daikon, peeled, cut into matchsticks
  • 4 Chinese green shallots, trimmed and cut into 1 inch pieces

Method

Method for the kimchi
Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage. Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, and allow to stand for 1-2 hours.
Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes.
Meanwhile, combine the garlic, ginger, sugar, and fish sauce in a small bowl and mix to form a smooth paste. Mix in the chilli powder.
Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, shallots and chilli paste.
Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are adequately massaged. Pack the kimchi into a sterilised jar, ensuring everything is compacted. Leave at least 1-inch of headspace. Seal the jar with the lid. Let the jar stand at room temperature for 3 days to ferment, Check it daily and refrigerate when ready.
To assemble
Char grill the hanger until medium rare and set aside to rest. Meanwhile, char the cut sides of the cucumber. To serve, slice each steak into 6 slices and place them on a serving plate with one piece of charred cucumber. Pour an even amount of dressing over each steak and garnish with kim chi & shiso leaves.

Bar H Surry Hills' charcoal grilled hanger steak with black garlic and kim chi

Bar H Surry Hills' charcoal grilled hanger steak with black garlic and kim chi