ORANGE-SCENTED HANGER STEAK WITH AVOCADO AND RUSTIC POTATO CAKE
2 hanger steaks
1 tsp mustard powder
sea salt flakes and freshly-ground black pepper
¼ cup extra virgin olive oil
1 ripe avocado
½ bunch coriander leaves
juice of 2 limes
2 cloves garlic
4 medium potatoes, peeled
100g unsalted butter, melted
watercress, toasted peanuts and diced chilli, to serve
Rub the hanger steaks with finely grated orange zest, mustard powder, salt and pepper, then drizzle with half the olive oil. Set aside to marinate.
Combine the avocado, coriander, lime juice and garlic in a food processor with the remaining olive oil and puree until very smooth. Season with salt.
Grate the potatoes coarsely, then squeeze out the excess water. Add the melted butter and season with salt, then form into four rough discs and cook in a non-stick pan over a moderate heat for 20 minutes, turning several times, until deep-golden.
Cook the steaks over a moderate charcoal grill for 10 minutes, until medium rare, then set aside to rest for 2 minutes. Carve into fine strips. Serve with the potato cakes, avocado, watercress, peanuts and chili.