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