Recipe & Image created by (Noel Roche – POOLE) @noelroche
|Cooking Time: 10 mins
Temperature: Gas mark 1, 140C (275F)
(For the Hanger steak)
1 pack of free range farmers choice hanger steak (defrosted)
(For the chilli cous cous)
200g of couscous
You will now have 2 steaks to trim of any tissues that are not meat ie silvery membranes and excess fat, once again take your time.
You will notice a very fine membrane on the outside of the steaks try to remove this too, doing so will help the meat remain tender when cooking.
On the same board take the curry powder and coat both pieces of meat with it, rub in as much as you can and wrap tightly in cling film and chill for at least 20 mins or maximum overnight.
Take out of the fridge 15 minutes before needed and remove the cling film allow to get to room temperature.
To prepare the couscous put the dry couscous in a mixing bowl with the chilli flakes and mix well bring beef stock to the boil.
Add the mango chutney and enough beef stock to just cover the couscous stir in well, cover and leave to stand all the liquid is absorbed, fluff with a fork.
Pour enough oil in a large non stick frying pan to coat the base.
Sprinkle generous amount of sea salt over the steaks covering all sides.
You may want to open a window in the kitchen for the next part.
Turn the heat on to high until the oil in the pan starts to smoke.
Gently lay one steak away from you into the pan, it will sizzle like crazy.
After 20-30 seconds turn the steak there will be a dark crust formed, that’s good.
Repeat this turning for about 5-8 mins depending on the thickness making sure all sides have been in contact with the pan several times.
Remove from pan and leave to rest on a warm plate for at least 1/2 the cooking time.
Repeat for the other steak.
Slice and serve on the mayonnaise top with the spring onions and coriander serve with the salad of watercress, rocket, tomato and the chilli couscous pouring over any juices from the rested meat and a good grind of black pepper.