Use one piece of Hanger Steak and trim longways into two cylindrical shapes removing
Using one tube try to shape as cylindrical as possible.
Apply Butchers Axe Bullseye Rub liberally.
Cook at 250 degrees F using cherry wood smoke until internal temp is at 125 degrees F.
(Usually takes about 40 minutes)
Then Place on a hot searing surface ideally at 500 degrees F and sear for approximately 2
minutes rotating the steak with tongs during that time to ensure the whole surface is
seared. Ideally at this point the internal temperature should finish at around 130 degrees F.
Using second piece of hanger steak, liberally cover with Butchers Axe Bullseye Rub. Then
cook on high heat around 350 degrees F using cheery wood smoke until meat reaches an
internal temperature of 205 degrees F. Then remove Steak and trim into cubes approx. 2cm
x 2cm x 2cm.
smother cubes with BBQ sauce, ideally Blues Hog Original Sauce combined with another
sauce such as Blues Hog Raspberry Chipotle. Then return cubes to the smoke to set the
1 Cup Flat leaf Parsley
3 Cloves Garlic
2 tbsp Fresh Oregano
1/3 Cup extra virgin olive oil
¼ Cup Red Wine Vinegar
2 tsp Lemon Zest
Pinch Red Pepper Flakes
Salt. Preferably Kosher Salt
Combine the Parsley, Garlic and Oregano into a food processor and pulse until the herbs are
chopped fine and garlic is minced. Then transfer to a bowl and stir in lemon zest, vinegar,
olive oil. Season the mix with salt and red pepper flakes.
To serve, preferably use a serving board slice the intact Hanger Steak portion into slices
approximately 1 cm thick. Drizzle the Chimichurri sauce over the meat. I sometimes serve
this sliced on tasting spoons combined with some pickled onion, cucumber, and radish.
Alongside and kept separate place some of the cubed steak and dress with the Blues Hog