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Grilled Hangar Steak With Charred Herbs And Burnt Eggplant Recipe
- Steps
- Ingredients
Steps
- Separate herbs and strew on preheated BBQ with green shallots.
- Turn frequently until they are all wilted and charred. Remove and allow to cool then coarsely chop and combine with lemon zest, juice, mustard, olive oil and onion and season to taste. Refrigerate until required.
- Make sure BBQ is hot then drizzle steak with oil, season and cook for 4 minutes turning frequently.
- Set on a cake rack and cover with foil for 5 minutes.
- To serve, spread dressing onto plates, carve steak and arrange on top and finish with eggplant yoghurt and scatter with reserved herbs.
Eggplant Yoghurt
- Grill eggplant on BBQ, turning frequently, until blackened and wilted.
- Cool completely then remove most but not all of the skin.
- Blend with yoghurt and sumac. Season to taste with lemon and salt.