Hanger Steak

I've always presented a hero steak dish in my restaurants. The hanger steak is one of these killer steaks and is an usual piece of meat that hangs between the liver and kidney.

It’s full of lovely fatty fibres that run through the meat. Its structure makes it like a flavour mop for marinades. The huitlacoche mustard works so well with the flavours of the meat and salsa.

Hanger Steak

Ingredients and Methods

15 min *
22 min
* Additional time required if making all the ingredients yourself


  • drizzle of olive oil
  • 4 300g grain fed Hanger steaks
  • 100g Latin spice rub
  • 2 limes, cheeks cut

For the huitlacoche mustard

  • 50g porcini mushrooms
  • 3 tbsp olive oil
  • 1 small brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 50g butter
  • 400g field mushrooms, washed
  • 400g can of huitlacoche, drained
  • 1 large handful oregano leaves, roughly chopped
  • pinch of sea salt, to taste
  • drizzle of truffle oil (optional)

For the salsa negra

For the parsley salad garnish

  • 100g eschallots, peeled & sliced into thin rings
  • 50g Lilliput capers
  • 1 large handful flat-leaf parsley
  • 100ml Latin vinaigrette


Ideally preheat a wood fire or charcoal barbecue to cook your steak as it will impart greater flavour. Alternatively use a hot frying pan on the stove top. If using a wood or charcoal barbecue, heat until the coals have a thin coating of grey ash.

To make the huitlacoche mustard, place the porcini mushrooms in a small bowl, cover with boiling water and set aside for 10 minutes, to rehydrate. Drain, reserving the liquid.

Heat the oil in a medium saucepan over low-medium heat. Cook the onion and garlic, until softened and they just begin to colour. Increase the heat to high, add the butter, field and porcini mushrooms and sauté for 2–3 minutes, until softened. Decrease the heat to low, add huitlacoche and porcini liquid and cook for a further 10 minutes, until liquid has reduced to a glossy sauce. Add the oregano and season with salt. Keep warm.

Drizzle the steaks with a little olive oil and coat in Latin spice rub. Grill the steaks, either on the barbeque or in a hot frying pan, for 3 minutes on each side, for medium-rare, or until done to your liking. Transfer onto a tray, loosely cover with foil and set aside to rest for 10 minutes.

Meanwhile for the salsa negra, toss the salsa Mexicana and black beans together in a medium bowl.

To prepare the parsley salad garnish, combine the eschallots, capers and parsley in a small bowl. Add the dressing and toss to coat.

To serve, cut the steaks on an angle into 2 cm thick slices and spread out neatly on individual platters or serving boards. Spoon the salsa negra over the steaks, garnish with parsley salad, a neat spoonful of huitlacoche mustard and a cheek of lime.

Latin Spice Rubto top

3 min


  • 50g finely chopped rosemary
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground fennel seed
  • 1 tbsp chilli powder
  • 1 tbsp garlic powder
  • 1 tbsp caster sugar
  • 1 tbsp sea salt
  • 2 tsp cayenne pepper


Combine the spices and store in an airtight container for up to a month.

Salsa Mexicanato top

5 min
3 cups


  • ½ jicama (approx 150g), finely diced
  • 2 jalapeños, deseeded & finely diced
  • 1 habenero chili, deseeded & finely diced
  • 4 large handfuls coriander leaves, roughly chopped
  • 150ml zesty lime dressing or lime juice
  • pinch of sea salt, to taste


Combine the onion, tomato, jicama, jalapeño, habenero and coriander in a medium bowl. Just before serving, add the lime dressing or juice and toss to combine. Season with salt.

Ideally salsa should be consumed the day you make it. It is best eaten freshly made.

Paul’s tip - If jicama is hard to find, substitute with breakfast radish or daikon.

Zesty Lime Dressingto top

2 min
5 min


  • 3 zest of limes, finely grated
  • 300ml freshly squeezed lime juice
  • ½ cup (110 g) castor sugar
  • 325ml extra-virgin olive oil
  • 2 tsp sea salt


Combine the lime zest, 100 ml of the lime juice and the sugar in a small saucepan and simmer for 5 minutes, or until the zest is soft.

Transfer into a food processor, blender or vitamiser and blend, gradually adding the olive oil and remaining juice, until emulsified. Season with salt.

Latin Vinaigretteto top

3 min
3 min


  • 50mlsherry vinegar
  • 75mlsweet sherry or Tequila repasado
  • 1 tspof salt
  • 1 tspof cumin
  • 1 tspof smoked paprika
  • ½ tspof chili powder
  • somefreshly milled black pepper
  • 75mlsesame oil
  • 150mlextra virgin olive oil
  • 1 bunchof finely chopped oregano
  • 1 tspof salt


In a small pot combine the sherry & vinegar, bring to the boil with spices. Then allow to cool

Whisk & combine in a suitable bowl, season too taste ,refrigerate store in a air tight container .

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

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