Queer Eye's Antoni Porowski's hanger steak with charred limes, fresh chillies and herbs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Queer Eye’ s Antoni Porowski’ s hanger steak with charred limes fresh chillies and herbs By You Magazine - September 22, 2019 Hanger steak is relatively lean but packed with flavour. Lime juice and a heap of mint and coriander leaves make the dish salady and satisfying, and give it an Asian twist. Paul Brissman SERVES 4 2 large limes, cut in half 1 large shallot (about 35g), thinly sliced sea salt 2 large garlic cloves, grated or finely chopped 1 level tbsp peeled and grated fresh ginger 3½ tbsp olive oil, plus more for brushing and grilling 675g-900g hanger steak, about 2.5cm thick, centre line of gristle removed, or skirt steak, see tip freshly ground black pepper 10g mixed fresh basil, mint and/or coriander leaves 1 jalapeño chilli, thinly sliced 1. Squeeze 2 tsp juice from one of the lime halves. Put the juice in a bowl and stir in the shallot and ¼ tsp salt. Set aside. 2. In a large bowl, mix the garlic, ginger and 1 tbsp of the oil. Add the steak and turn to coat. Let stand for 10 minutes. 3. Place a lightly oiled griddle pan over high heat. Brush the cut sides of the remaining lime halves with 1½ tsp oil and season with a generous pinch each of salt and pepper. 4. Scrape the marinade from the steak and season with 1¼ tsp salt and ½ tsp pepper. Grill the steak, turning once, until nicely charred, 4-5 minutes per side, or until it’s done the way you like it. At the same time, grill the lime halves, cut side down, rotating them occasionally, until charred, about 5 minutes. Transfer the limes and steak to a cutting board and let rest for 15 minutes. 5. Stir the remaining oil into the shallot mixture. Slice the steak crossways into 1cm-thick pieces and arrange on a platter. Squeeze the grilled lime wedges over, then spoon the shallot vinaigrette on top. Top with the herbs and chilli. TIP Hanger steak (also known as onglet) has a line of gristle that runs down the middle. You can ask your butcher to remove it or do it at home before marinating. If you can’t get hanger, skirt steak is good; cook it for 3-4 minutes per side. You can also cook the steak on a barbecue. Buy Antoni’ s book with 20 per cent off These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved