Scotch Beef hanger steak, grilled gem lettuce and chimichurri

Quality Meat Scotland


Standard Supplier 17th April 2015
Quality Meat Scotland


Standard Supplier

Scotch Beef hanger steak, grilled gem lettuce and chimichurri

As an incredibly popular meat within the UK, Scotch Beef recipes are vast and varied. With a range of Scotch Beef cuts to consider as well as cooking methods and flavour pairings, Scotch Beef recipes are varied in flavour, texture and preparation time - give this one a try for yourself! By Jonathan Macdonald, Ox and Finch. In association with Quality Meat Scotland. Photography by Guy Hinks.


  • • Scotch Beef Hanger approx 2kg in weight
  • • 3 baby gem lettuce halved lengthways
  • • 125g shallot finely chopped
  • • 5 garlic cloves finely chopped
  • • 2 tablespoons sherry vinegar
  • • 1 tablespoon tabasco
  • • ½ tablespoon wasabi paste
  • • Pinch of castor sugar
  • • 2 jalepeno peppers finely chopped
  • • 60g flat leaf parsley finely chopped
  • • Small bunch of chives finely chopped
  • • 1 tablespoon of thyme leaves
  • • Extra virgin olive oil
  • • Transglutaminase


• Firstly we prep the Scotch Beef hanger steak (ideally the day before) by removing all the sinew possible including the large piece which holds the two pieces of meat together

• When all the sinew is removed we should be left with two logs of pure meat left. We then dust these with transglutaminase and roll tightly in clingfilm and refrigerate overnight until set.

• The following day we portion the Scotch Beef hanger into approx 150g portions which should resemble small Scotch Beef fillet steaks

• To prepare the chimichurri sauce, place the chopped jalepenos, shallots, garlic, thyme leaves, flat leaf parsley and chives into a bowl and stir in the tabasco, wasabi, sherry vinegar and castor sugar.

• Season with salt, cracked black pepper and drizzle in a little olive oil to get a nice dressing consistency. If needed add more sugar and or sherry vinegar to taste.

• Place the Scotch Beef steaks in vacuum packed bags with a little duck fat and thyme in each bag.

• These get cooked in the water bath at 54c for 25mins.

• When ready, remove from the bag and pat dry with kitchen paper, season with salt and sear in a smoking hot pan. When seared on all sides add in a couple of knobs of butter and baste the Scotch Beef steaks. Remove from the heat and continue to baste. Then leave to rest.

• While the Scotch Beef steaks are resting, sear the baby gem lettuce cut side down in a smoking hot pan or a plancha until charred all over the centre. Season and arrange one half on each plate and spoon a couple of tablespoons of chimichurri sauce over the gem.

• Carve each Scotch Beef steak in to two or three slices, season with sea salt and a twist of cracked black pepper. Arrange these beside the gem and spoon any leftover chimichurri around the plate.

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