ORANGE-SCENTED HANGER STEAK WITH AVOCADO AND RUSTIC POTATO CAKE

Serves
4
Prep
10mins
Cook
30mins
DIFFICULTY
medium
Ingredients
  • 2 hanger steaks
  • 4 oranges
  • 1 tsp mustard powder
  • sea salt flakes and freshly-ground black pepper
  • ¼ cup extra virgin olive oil
  • 1 ripe avocado
  • ½ bunch coriander leaves
  • juice of 2 limes
  • 2 cloves garlic
  • 4 medium potatoes, peeled
  • 100g unsalted butter, melted
  • watercress, toasted peanuts and diced chilli, to serve
Method
  • Rub the hanger steaks with finely grated orange zest, mustard powder, salt and pepper, then drizzle with half the olive oil. Set aside to marinate.
  • Combine the avocado, coriander, lime juice and garlic in a food processor with the remaining olive oil and puree until very smooth. Season with salt.
  • Grate the potatoes coarsely, then squeeze out the excess water. Add the melted butter and season with salt, then form into four rough discs and cook in a non-stick pan over a moderate heat for 20 minutes, turning several times, until deep-golden.
  • Cook the steaks over a moderate charcoal grill for 10 minutes, until medium rare, then set aside to rest for 2 minutes. Carve into fine strips. Serve with the potato cakes, avocado, watercress, peanuts and chili.

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Judge – 2018 Sydney Royal Fine Food Show