Hanger steak with shallot dressing and pickled walnut puree - James Martin Chef

Name: Hanger steak with shallot dressing and pickled walnut puree - James Martin Chef
Ingredients: 2 hanger steaks trimmed and cooked medium rare preferably over charcoal; A handful of watercress; 100g Berkswell or parmesan for shaving; 40g shallots finely diced; 40g baby capers; 40g cornichons sliced; 10g chopped tarragon; 10g chopped parsley; 100g good olive oil; 1 jar of picked walnuts; Strain the liquid from the walnuts but keep the liquid. In a small blender put the walnuts and about half the liquid then blend until a smooth puree has been achieved, you may need to add more liquid.

www.jamesmartinchef.co.uk

Charcoal-grilled hanger steak from Ronnie Murray, served with smoky burnt onion petals, sharp shallot dressing, and a pickled walnut purée.

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Ingredients

2 hanger steaks trimmed and cooked medium rare preferably over charcoal
A handful of watercress
100g Berkswell or parmesan for shaving
40g shallots finely diced
40g baby capers
40g cornichons sliced
10g chopped tarragon
10g chopped parsley
100g good olive oil
1 jar of picked walnuts
Strain the liquid from the walnuts but keep the liquid. In a small blender put the walnuts and about half the liquid then blend until a smooth puree has been achieved, you may need to add more liquid.