Black Onyx Hanger Steak

with Ancho Chilli, Quinoa-Stuffed Piquillo Peppers and Avocado Slaw

Serves 10 as entre
Preparation time 20 minutes
Cooking time 6 hours plus 20 minutes

150ml extra virgin olive oil
80g ground ancho chilli
2 bay leaves
10g castor sugar
1.5kg Black Onyx hanger steak, trimmed of all sinew
500ml vegetable stock
1 cinnamon quill
300g quinoa
100g red onion, finely diced
1 bunch coriander, washed, 1/4 picked for garnish, remainder finely sliced
1 lime, zested & juiced
20 piquillo peppers, rinsed & deseeded
2 avocado, under ripe & very firm, julienned
100ml agave nectar
Seasoning, to taste

1 Set immersion circulator to 55.5C
2 Blend 100ml of olive oil with chilli, bay leaves and sugar. Add to steak in a cryovac bag and vacuum seal.
Place in immersion circulator and cook for 6 hours.
3 Simmer stock with cinnamon quill, add quinoa and cook until tender and liquid absorbed. Fold in onion,
half of the sliced coriander, lime zest and seasoning.
4 Fill piquillo peppers with quinoa. Set aside and keep warm for service.
5 Place avocado in bowl and fold in sliced coriander, lime juice and seasoning. Set aside.
6 Remove steak from bag and chargrill before service. Rest and slice.

To Serve
Arrange steak on platter with piquillo peppers and avocado slaw.
Garnish with coriander leaves and drizzle with agave nectar.

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