Curtis Stone Ups the Steaks

Aussie Celebrity Chef, Curtis Stone is used to shining on the world stage. Now he shares how you can be a star at your family dinner. Pack a punch of flavour and impress your loved ones with this recipe. 

Curtis Stone’s Barbecued Hanger
with Pickled Onions and Mustard Seeds

Preparation: 30 minutes

Cooking: 1 hour

Serves: 4


4 Hanger steaks

Salt and pepper to taste

Olive oil (to brush steaks)

1 cup white wine vinegar

1/2 cup water

2 tbsp sugar

1 tsp salt

2 tarragon sprigs

2 thyme sprigs

1/4 cup yellow mustard seeds

300g red or white pearl onions, peeled


For Pickled Onions and Mustard Seeds (must be made at least a day in advance)

1. In a heavy saucepan, combine vinegar, water, sugar, salt, tarragon, and thyme and bring to a boil over high heat.
Add mustard seeds, reduce heat to medium, and simmer for about 30 minutes, or until mustard seeds are plump.
Transfer mixture to a bowl and set aside to cool.

2. In a large pot of salted boiling water, add pearl onions and cook for about 5 minutes, or until onions are just tender.
Transfer onions to an ice bath.
Drain onions well and cut them in half, separating each layer into petals.
Transfer onions to mustard seed mixture.
Cover loosely and refrigerate for at least 12 hours before using.

For Hanger Steaks

1. Preheat barbecue on a high heat.
Pat steaks dry with paper towels.
Lightly coat steaks with oil and season liberally with salt and ground black pepper.

2. Barbecue steaks, turning as needed, for about 5 minutes per side, or until steaks have a charred crust and an internal temperature of 50°C to 55°C for mediumrare.
Set steaks aside to rest for 10 minutes.

3. Carve steaks against the grain and serve along with any resting juices and pickled onions and mustard seeds