Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once the sinew has been removed. This recipe will work equally well with sirloin or skirt steak, but check the cooking guide and adjust the timing accordingly. Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley couscous instead. Pomegranate-Marinated Hanger Steak with a Warm Farro Salad – Printer Friendly Download
Ingredients
- 2 tablespoons extra virgin olive oil or Irish rapeseed oil
- 2 tablespoons pomegranate molasses
- 1 tablespoon sherry vinegar
- 500 g hanger steak
- 200 g farro
- 1 large bunch flat-leaf parsley, chopped
- 1 pomegranate, seeds only
- 100 g walnuts, toasted
- sea salt
For the dressing:
- 1 clove garlic, crushed
- 1 tablespoon sherry vinegar
- 4 tablespoon extra virgin olive oil or Irish
- rapeseed oil
- 2 teaspoons sumac
- pinch of ground coriander
- pinch of ground allspice
- pinch of freshly ground black pepper
- pinch of sea salt
Serves 4
To Cook
Mix the rapeseed oil, pomegranate molasses and sherry vinegar in a bowl. Put the steak in a flat dish and cover with the marinade. Leave for an hour or two, turning a couple of times. Meanwhile, simmer the farro in a litre of water for about 35 minutes or until tender. Make the dressing: blend or mix the ingredients together and check the seasoning. When the farro has been simmering for about 15 minutes, heat a griddle pan until smoking, season the steak with sea salt and cook for about 3 minutes on each side, until nicely charred. This will bring the steak to medium- rare/medium — cook it any longer and it will be tough. Cover with foil and leave to rest. When the farro is tender, drain it and dress it while still warm. Add the pomegranate seeds, parsley and walnuts. Slice the steak in strips against the grain. Divide the farro salad between four plates and serve with the slices of steak on top.
Tags: James Whelan Butchers, Pomegranate Marinated Hanger Steak with a Warm Farro Salad, The Irish Beef Book
