WTF is a men's health provider doing sharing recipes, you say?
We hear you. Normally, we're telling you about the causes of hair loss or erectile dysfunction, or explaining how cornflakes were invented to stop us fellas from jacking it.
Or even explaining why getting a blowjob while driving is not such a great idea.
Well, while we do like to tackle the big issues here at Pilot HQ, it can't all be stories about dicks, or the very important and necessary work of finding out how the Egyptians cured hair loss (tl;dr: they didn't).
Once in a while, a man's gotta eat, and considering we live in a country with some of the best produce (and chefs) you'll find anywhere, it makes sense to be good at making food at home, all on your own.
You know what we mean—the sort of recipes that won't break the bank, won't take hours to prepare, and are, to be frank, pretty hard to fuck up, even if you think you're pretty useless in the kitchen.
So, we teamed up with Aussie chef Joel Bennetts to bring you a series of delicious dishes.
Maybe you've been flexing your culinary muscle during the coronavirus lockdown and want to expand your horizons. Maybe you have a hot date to impress and need to turn it up to 11.
Maybe you're just sick of Mi Goreng.
Whatever the reason, here's the first of several recipes we'll be bringing you over the coming weeks.
Hanger steak w/ salsa verde
Cooking meat on open fire is about as primal as it gets, and it’s one of the reasons steak tends to taste better out at a restaurant than when you make it at home. As such, this recipe calls for a cut of steak that isn’t as common as your usual Coles 2-for-1.
Hanger steak, or “entraña”, is perfect for flame grilling because of its richer flavour.
It's a common find in Argentinean cooking and a good butcher will set it aside for eager home cooks, but if you are having trouble sourcing it, ask for a flank steak or a skirt steak; these similar cuts will suffice.
Hit up a quality butcher for two hanger steaks to make this recipe extra special.
About an hour before turning your BBQ on, take your steak out of the fridge. This is very important when grilling steak because the internal temp of the steak before cooking should be ambient, otherwise it won’t cook evenly.
Preheat your BBQ grill plate for a good 20 minutes, season your meat well with flaked salt and black pepper and a slick of olive oil.
Once she's hot, place onto the grill and cook for three minutes on either side. Rest for four minutes (resting meat is crucial, it allows the proteins to relax after being on high heat, also allows for the steak to retain its moistures).
Once rested, slice against the grain of the meat, this ensures a nice tender steak.
For the salsa verde, roughly chop:
- 1/2b parsley
- 1 spring onion
- 1/2b coriander
- 1/2 red onion
- 6 capers
- 1 clove of garlic
Then add that to:
- 1/2 lemon juiced
- 1 tsp dijon mustard
- 400ml extra virgin olive oil
Chuck it all into a blender and season with salt and pepper. The salsa should still be a little bit chunky, so don't blend it too much (nobody wants a purée).
And voila! The perfect BBQ steak that is near-impossible to bugger up, and will serve you forever. Need to use a thicker cut of meat? Cook it a minute longer. Want to try it with a chimichurri? Swap the onions, coriander and capers out for a red chilli, and add a good dash of red wine vinegar (and fang in a little more garlic).
Knowing how to cook the perfect steak is a versatile life skill that will serve you well.