pieces of beef three cups contiaing condiments on cup of salt

Hanger steak Tataki – three condiments

Tataki is quite the trendy thing of the moment.

it was intuitive to try it with a rump steak a classic for the carpaccio and tartare.

Rump steak (and other motor muscles of the beast) is visually appealing , no fat, firm texture that lets you play with volumes when designing your plate.  Very becoming for those thins carpaccio slices or for a knife cut tartare, any preparation that’s not meant to be chewed and will go down easy with just a little salt and pepper.

A Tataki must be chewed, it’s the main difference with other raw preparations, one should not consider it as the tartare’s big brother, but a remote cousin of the sashimi.

Even proper dry aged, rump steak is firm, I’m not saying it will be tough, a lot of butchers know their thing now, but it will necessarily be a bit chewy.

Hanger steak is one of the most tender pieces on a bovine ( a little anatomy will explain it well )it will, however require a little work if you don’t want to spoil the aesthetics of your plate

hanger steak has a slightly bolder flavour, closer to what you’d get on a flank, when just a twist of lemon is enough for a carpaccio, this calls for a set of condiments that will answer aptly.

I’ll suggest three preparations that will match your hanger steak

First one is ginger based with a light acidity of a pomegranate, both spicy and fruity, it will highlight the metallic taste of the red meat.

A dried tomato puree more even on the taste, but bringing an interesting texture

A classic lemon and olive oil, with the vegetal taste of tarragon.

for 3 starters

 

for the tataki

  • 220g beef hanger steak
  • 3cl rice vinegar
  • 3cl water

for the condiments

  • 30g fresh ginger (clean)
  • 5cl pomegranate juice (fresh if possible)
  • 30g dried tomatoes
  • 10 green peppercorns
  • 10cl olive oil (5+5)
  • the juice of a half lemon
  • 5 branches of tarragon
  • 1 tbsp kosher salt

 

Clean up the meat first

hanger steak chop on a cutting board

Sear the meat on a hot pan, make sure that all surface have been processed. quicly remove from the fir and place in a food bag with the vinegar, lightly diluted. Store in the fridge for at least 1/2 hour

First condiment

blend ginger in pomegranate juice until texture is smooth.

second condiment

Mix the dried tomato in 5cl olive oil with the peppercorns. do not overmix, texture should remain crummy.

Third condiment

Mix the other 5cl of olive oil with the lemon juice and add the leaves of the tarragon branches, like you would for a salad dressing.

Cut the marinated steak in .8 to 1 cm.

Serve the meat pieces with the condiments in little cups plus one cup with coarse ground salt.

pieces of beef three cups contiaing condiments on cup of salt

 

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