Recipe of the week: Antoni Porowski’s hanger steak with charred limes

“Hanger steak (also known as butcher’s steak) is relatively lean but packed with flavour,” explains Queer Eye’s Antoni Porowski.

“Lime juice and a heap of mint and coriander leaves make the dish salady and satisfying, and give it an Asian twist.”

Ingredients (serves 4)

2 large limes, cut in half

Salt

2 large garlic cloves, grated or finely chopped

1 level tbsp peeled and grated fresh ginger

3.5tbsp olive oil, plus more for brushing and grilling

675 to 900g hanger steak, about 2.5cm thick, centre line of gristle removed

Freshly ground black pepper

10g mixed fresh basil, mint and/or coriander leaves

1 large shallot, thinly sliced

1 jalapeno, thinly sliced

Method

1. Squeeze two teaspoons juice from one of the lime halves. Put the juice in a bowl and stir in the shallot and a teaspoon of salt. Set aside.

2. In a large bowl, mix together the garlic, ginger and one tablespoon of the oil. Add the steak and turn to coat. Let stand for 10 minutes.

3. Heat a lightly oiled gas or charcoal grill to high or heat in an oiled griddle pan over high heat. On a charcoal grill, most of the coals should be covered with white ash, and you should be able to hold your palm 2.5-5cm above the cooking grate for no more than two to three seconds.

4. Brush the cut sides of the remaining lime halves with a total of one and a half teaspoons of oil and season with a generous pinch each of salt and pepper.

5. Scrape the marinade from the steak and season with one and a quarter teaspoons of salt and half a teaspoon of pepper. Grill the steak, turning once, until nicely charred, four to five minutes per side. Go for 55°C/130°F if you’re using an instant-read thermometer to check done-ness. Grill the lime halves, cut side down, rotating them occasionally, until charred, about five minutes. Transfer the limes and steak to a cutting board and let rest for 15 minutes.

6. Stir the remaining two tablespoons oil into the shallot mixture.

7. Slice the steak crossways into 1cm thick pieces. Squeeze the grilled lime wedges over, then spoon the shallot vinaigrette on top. Top with the herbs and chilli.

Antoni In The Kitchen by Antoni Porowski, photography by Paul Brissman, published by Bluebird, priced £20. Available now. Pictures: Paul Brissman/Bluebird/PA

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