Hanger steak with baked bone marrow
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Hanger steak, also known as onglet, has the dual benefit of being packed with flavour yet still relatively cheap compared to other, more popular cuts. Mark Hix takes his grilled hanger steak recipe to new heights with a glorious, golden accompaniment of rich bone marrow mixed with buttery shallots, garlic, parsley and crisp breadcrumbs. Serve with a large salad for a fabulously decadent low-carb supper.
First published in 2015
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Ingredients
Metric
Imperial
Bone marrow
- 2 bone marrow, 10-12cm in length
- 4 shallots, peeled halved and finely chopped
- 2 garlic cloves
- 2 knobs of butter
- 4 tbsp of parsley, chopped
- 50g of breadcrumbs, white
- salt
- pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Begin by preparing the bone marrow. Place a small frying pan over a medium heat and add 2 good knobs of butter. Gently fry the garlic and shallots, cooking for 2–3 minutes until tender
- 2 knobs of butter
- 4 shallots, peeled halved and finely chopped
- 2 garlic cloves
3
Extract the marrow from the bones with a spoon and carefully slice the bones in half lengthways with a very sharp knife. Chop the marrow into small chunks and mix together with the parsley, breadcrumbs and buttery shallot mixture. Season well with salt and pepper
- 2 bone marrow, 10-12cm in length
- 4 tbsp of parsley, chopped
- 50g of breadcrumbs, white
- salt
- pepper
4
Divide the mixture between the pieces of bone and place on a baking tray. Cook for 12–15 minutes, until golden and piping hot
6
Place a griddle pan over a medium-high heat. Once hot, add the seasoned steaks and cook for 4–5 minutes until coloured on the outside but rare in the middle. Remove the pan from the heat and leave the steaks to rest of 5 minutes
7
To serve, slice the steaks into 5 or 6 slices and divide between plates, placing a piece of baked bone marrow on each
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