Australian Butchers' Guild
- Meat Beef
- Cut Hanger
A flavoursome, juicy and tender piece of beef best cooked medium rare.
Ingredients
|
Ingredient |
Description |
4 Halves |
8 Halves |
16 Halves |
| Beef Hanging Tender | Whole | 2 | 4 | 8 |
| Garlic Cloves | Minced | 4 | 8 | 16 |
| Jalapeno Chilli Seeded | Chopped | 1 | 2 | 4 |
| Ground Cumin | 5g | 10g | 20g | |
| Fresh Coriander | Chopped | 40g | 80g | 160g |
| Salt | 5g | 10g | 20g | |
| Black Pepper | Cracked | 5g | 10g | 20g |
| Lime | Juice & Zest | 1 | 2 | 4 |
| Malt Vinegar | 40ml | 80ml | 160ml | |
| Brown Sugar | 20g | 40g | 80g | |
| Light Olive Oil | 150ml | 300ml | 600ml |
|
Ingredient |
Description |
1 Unit |
4 Units |
10 Units |
| Tomato | Diced | 1 | 4 | 10 |
| Pickled Jalapenos | Diced | 2 | 8 | 20 |
| Red Onion | Diced | 1 | 4 | 10 |
| Fresh Coriander | Chopped | 25g | 100g | 250g |
| Salt | 2.5g | 10g | 25g | |
| Lime Juice | 20g | 80g | 200g |
Preparation
BUTCHER – PREPARATION/METHOD
1. With a sharp knife, remove the sinew from the centre of the skirt, leaving you with two long steaks.
2. Combine all other ingredients in a mixing bowl and mix well.
3. Place two steaks in an appropriate sized vac bag, add ½ cup of the marinade and vacuum seal, OR combine marinade and steaks and display in a bowl with fresh coriander.
Note: The Hanging Tender is also called the Thick Skirt (Refer HAM book number 2184).
CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION
1. Preheat BBQ grill on high.
2. Season steaks with salt and coat with oil, then cook on high heat for 5 minutes each side (until medium rare) basting with excess marinade during cooking.
DO NOT OVERCOOK.
3. Remove from heat and rest the steak by covering with foil for 5 minutes.
4. Slice against the grain to serve.
