with cavolo nero, chimichurri and eggs

Depending on the season, you can go traditional and use flat leaf parsley. The cavolo nero adds an earthy, bitter note that pairs well with the tang of red wine vinegar and steak.For best results, get ahead the night before and it’ll be effortless to throw it together the next day.

Ingredients

2 hanger steaks

15g good coffee style rub (we used the Barista Rub from Pig & Pallet Topsham)

25g white miso

10g fine sea salt

2 eggs

Good sourdough

Cavolo nero Chimichurri

Cavolo nero (kale would work well too), finely chopped including stalks

100ml olive oil

4 cloves garlic, grated

60ml red wine vinegar

10g parsley, finely chopped

2 small red chillies

15g dried oregano

Healthy pinch of sea salt and ground black pepper

Method

1. This chimichurri is best made the day before and, by all means, adjust to taste. Pound all the ingredients vigorously in a mortar and pestle for the best results, but for ease, you can pulse it in a blender.

2. For the steaks, generously coat with the marinade ingredients and leave to sit in the fridge for a minimum of 4 hours before cooking. Before cooking, allow the meat to come up to room temperature.

3. Bring the BBQ up to a searing temperature (350°C-ish) and sear hangers, 3-5 minutes depending on thickness) and should be served rare to medium rare. Leave to rest for 10 minutes while you cook your eggs and toast the bread.

Tuck in.