Hanger steak with baked bone marrow

Hanger steak, also known as onglet, has the dual benefit of being packed with flavour yet still relatively cheap compared to other, more popular cuts. Mark Hix takes his grilled hanger steak recipe to new heights with a glorious, golden accompaniment of rich bone marrow mixed with buttery shallots, garlic, parsley and crisp breadcrumbs. Serve with a large salad for a fabulously decadent low-carb supper.

First published in 2015
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Hanger steaks

Bone marrow


Preheat the oven to 180°C/gas mark 4
Begin by preparing the bone marrow. Place a small frying pan over a medium heat and add 2 good knobs of butter. Gently fry the garlic and shallots, cooking for 2–3 minutes until tender
Extract the marrow from the bones with a spoon and carefully slice the bones in half lengthways with a very sharp knife. Chop the marrow into small chunks and mix together with the parsley, breadcrumbs and buttery shallot mixture. Season well with salt and pepper
Divide the mixture between the pieces of bone and place on a baking tray. Cook for 12–15 minutes, until golden and piping hot
Meanwhile, prepare the steaks. Using a meat cleaver, repeatedly bash the steaks to flatten slightly; this breaks down the muscles in the meat. Brush the steaks in a light coating of oil and season generously with salt and pepper
Place a griddle pan over a medium-high heat. Once hot, add the seasoned steaks and cook for 4–5 minutes until coloured on the outside but rare in the middle. Remove the pan from the heat and leave the steaks to rest of 5 minutes
To serve, slice the steaks into 5 or 6 slices and divide between plates, placing a piece of baked bone marrow on each
First published in 2015

Mark Hix’s impact on British food is legendary, with multiple restaurants and cookbooks shaping our understanding of the nation’s cuisine.

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