HANGER STEAK WITH POMEGRANATE
Serves four
- 1 EMH beef hanger steak
- 200 ml pomegranate juice
- 100 ml dry red wine
- 1 generous tbsp honey
- 1 tbsp coconut palm sugar
- 1 tsp freshly ground black pepper
salad:
- a large bunch of radishes
- salt
- a bunch of flat-leaf parsley
- cold-pressed olive oil
- white wine vinegar
Mix the marinade ingredients together and place the steak in, making sure it is fully submerged. Refrigerate overnight. Before cooking, bring the meat to room temperature. Pat the meat thoroughly dry with paper towels and cut out the membrane running through the centre with a sharp knife. Then cook on a grill or grill pan for 5-6 minutes on each side. Transfer to a board, cover with foil and let rest for 15-20 minutes.
For the radish salad, finely chop the parsley and cut the radishes into pieces of your preferred size. Add the parsley, drizzle with olive oil and vinegar, season with salt and mix well. Slice the meat thinly against the grain, season with salt and serve with the radish salad.
