The Chairmaker Posted May 26, 2020 Share Posted May 26, 2020 Cooked over searing hot lumpwood charcoal on a Weber kettle to internal 46C and then rested. Served with chimmichurri and pan-fried chestnut mushrooms. The chimmichuri was finely diced parsley (about a handful of leaves), three cloves of pressed garlic, olive oil and vinegar. I had run out of red wine vinegar, so made do with a mix of balsamic and malt. The winning touch was some finely grated Parmesan cheese to give it a nutty umami undertone. The meat was sourced from here: https://www.johndavidsons.com/pitmaster-bbq/beef/hanger-steak 1 Quote Link to comment Share on other sites More sharing options...
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