This recipe, by Sue Stoneman, for Hanger Steaks grilled on the BBQ with garden herb dressing is perfect for quick summer cooking!
Get your Rosemary, Lemon Mint, Oregano and any other herbs you may wish to use. Take the leaves off the stalks and chop finely. Put them in a bowl and add three tablespoons of olive oil and the juice of half a lemon. Season with Salt and Pepper. Mix well.
Prepare your BBQ. You want direct cooking, so once the charcoal is nice and hot, set your grills on and you are ready to cook.
Oil your grills and then season your hanger steaks with salt and pepper on both sides. Place them onto the grill. Cook for about 4 minutes, then turn them over. Add some of the dressing on the cooked side. After another four minutes, turn over again and add some more
dressing on the top. Using a thermometer, check the internal temperature of the steak. You don’t want to overcook the it or it will go a little tough, so you want to go for medium which is 55C. If you like it a bit more pink, take it off at 50C. Remove them from the grill and let the steaks rest on a plate. Cover with foil for about five minutes.
Once rested, move the meat to a board and put the remaining dressing on the top of the meat and then slice thinly with a sharp knife across the grain.
Serve on flatbreads with fresh salad, slaw and Hillside barbecue sauce.
For us, nothing says Spring like a delicious lamb roast accompanied by minted, seasonal veg and garlic butter new potatoes!
Paul is making the most of Charlton Orchard's wonderful, local apples.