MEAT RECIPE

Hanger Steak

Ingredients

1/3 cup dijon mustard
3 garlic cloves, smashed and finely chopped
2 sprigs of rosemary, leaves picked and finely chopped
zest and juice of 1 lemon
pinch of chilli flakes
extra-virgin olive oil, for drizzling
2 hanger steaks, trimmed, membrane removed, steaks cut in half lengthways
kosher salt

Equipment:
Fire pit
Campfire Camp Grill
Campfire 4 Pronged Extension Fork

- Feeds 4 -

HOW TO MAKE IT

1. In a small bowl, combine the dijon mustard, garlic, rosemary leaves, lemon zest and juice and chilli flakes. Drizzle with olive oil, then smear this delicious mixture onto both sides of the hanger steaks. Cover and let them hang out in the fridge for at least 2 hours, or up to overnight.

2. Light your fire and let it burn down for about an hour until you obtain a medium heat.

3. Season the steaks with salt, then push them onto long-pronged barbecue forks. Cook the steaks over the fire, brushing with the excess marinade and moving the steaks away from the fire if there is a flare-up, for 4–5 minutes each side for medium–rare or until cooked to your liking.

4. Allow the steaks to rest for 5–10 minutes, then slice and serve immediately.

In partnership with Campfire Australia.