Bistec – Hanger Steak with Chimichurri

11:30 am on 16 April 2012

Recipe courtesy of Bellota Bar de Tapas y Vinos

Hanger steak, also known as the onglet or solomillo de pulmón, as a cut resembles flank or skirt teak in texture and flavour.


  • 600g hanger steak, trimmed of sinew
  • 150ml pure olive oil
  • 15g sea salt flakes – smoked is good!
  • 15g ground black pepper
  • 180g firm ricotta cheese
  • chimichurri


Heat the grill on the BBQ to smoking hot.

Cut the hanger steak into 6 pieces.

On a baking tray, season the hanger steak portions with the oil and the seasoning.

Cook the hanger steak to medium rare, no longer than this or it will be tough.

Rest on the side of the BBQ for 5 minutes.

Spoon a mound of ricotta, slice the beef thinly and lay over the ricotta.

Spoon the chimichurri over the top and serve.

Stephen Morris’s wine recommendations

Mid-weight and flavoursome red.

Luis Alegre Reserva Rioja "Seleccion Especial" (tempranillo) 2007. Fineness and finesse. Clean, lovely dry wood notes. cherry spectrum of fruit, but with hints of a brambly depth. A special wine. Not cheap, but worth it.

Marques de Riscal Rioja "Proximo" (tempranillo) 2009. Cheery and blueberry on nose. Light, fine but persistent tannin in mouth ut without aggression. An afternote of chocolate.

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