• Photography by Anthony Huckstep
    Photography by Anthony Huckstep
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Serves 6

  • 6 hanger steaks (250g)
  • ½ bunch spring onions
  • 1 white onion (diced)
  • 100g spinach (blanched)
  • 200ml chicken stock
  • 100ml cream
  • Salt to taste
  • 100g kimchi (blended into puree)
  • 250g butter (softened)
  • 40g Sriracha sauce
  • Salt to taste
  • 250ml light soy sauce
  • 250g sugar
  • 60g ginger (finely chopped)
  • ½ bunch watercress (picked and washed)
  • 24 slices black radish (sliced thinly)
  • 12 slices pickled ginger
  • 6 spring onions (grilled)


Method

For the spring onion puree

Grill the spring onions over a wood grill or a barbecue to achieve a nice charred flavour. Meanwhile gently sauté white onion in a little olive oil, add the cream then stock and reduce slightly. Add the charred spring onions and spinach, cook for about 5 minutes before pureeing in a blender and passing over ice. Season with salt.

For the kimchi butter

Whip the butter until very white and fluffy using the paddle attachment in the kitchen. Fold the kimchi puree and Sriracha through the butter, season to taste before rolling into 20cm diameter logs using cling film. Place the logs in the freezer until required.

For the sweet ginger soy caramel

Dissolve the sugar in the soy sauce over a low heat, add chopped ginger and reduce until it coats the back of a spoon.

To serve

Roast or char-grill the hanger steak until medium rare. Allow to rest for five minutes. Place four circles of hot spring onion puree on the base of your serving dishes. Carve each of the hanger steaks into 4 slices and top with a slice of the kimchi butter. Dress the meat with a fine drizzle of ginger soy caramel and finish the dish with watercress, black radish on ginger then finally the grilled spring onion.

Chef's note – kimchi can be purchased from any Asian grocer if you don’t have time to make your own.