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32 Day Dry Aged Yorkshire Grass Fed Beef Hanger Steaks
£9.95
Worth hanging on for
This rather forgotten choice is a flat cut from the diaphragm or lower belly. Hanger steak is a tender grass fed steak with a rich beef flavour.
You should fry quickly and serve with chips. Hanger is the classic steak used in France’s steak frites, so if you like your steak tender, packed full of flavour then for a change forget the fillet and try our Yorkshire grass fed beef hanger steaks. Packs of 2 x 8/9oz/254gm.
See all our other grass fed steaks available to buy online.
Nutritional Information
| Per 100gm | |
| Energy (kj) | 716 |
| Energy (kcal) | 172 |
| Fat | 10.5g |
| Fat (of which saturates) | 4.7g |
| Carbohydrate | 0 |
| Carbohydrate (of which sugars) | 0.1g |
| Fibre | 0 |
| Protein | 18.0g |
| Salt (mg) | 0.18g |
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Chef's Recipe
Beef Pasta Salad with Tangy Herb Dressing
Ingredients
- 450g/1lb lean hanger, sirloin or rump steaks
- 175g/6oz dried pasta shapes
- 175g/6oz French beans, trimmed
- 2 spring onions, finely chopped
- 50g/2oz sun-dried tomatoes in oil, drained and roughly chopped
- Salt and freshly milled black pepper
- 15ml/1tbsp olive oil
-
For the Tangy Herb Dressing
- 1 large handful freshly chopped coriander
- 1 small handful freshly chopped chives
- 1 garlic clove, peeled and finely chopped
- 30ml/2tbsp extra virgin olive oil
- 60ml/4tbsp Worcestershire sauce
- 30ml/2tbsp white wine vinegar
Method
- Cook the pasta according to the packet instructions. During the last 2-3 minutes of the cooking time, add the beans then drain with the pasta and cool. Transfer to a large bowl and add the spring onions and sun-dried tomatoes.
- Meanwhile, prepare the herb dressing; place all the ingredients into a screw-topped jar, shake well and set aside.
- Place the steaks on a chopping board, season on both sides and brush with the oil. Cook on a prepared barbecue or under a preheated moderate grill according to your preference. Transfer to a warm plate and leave to rest for 5 minutes.
- Slice the steaks diagonally and toss the strips in the salad with any meat juices from the plate. Shake the herb dressing, spoon over the salad and serve warm.
