Hanger steak with sauce gribiche and confit egg yolk from New Classics: Inspiring and Delicious Recipes to Transform Your Home Cooking (page 81) by Marcus Wareing

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Notes about this recipe

  • Eat Your Books

    Requires brining for 2 hours.

  • Acarroll on May 25, 2024

    This was a great combination. I dry-brined with a homemade rub (I've never dry-brined before). I was confused by the sauce gribiche since it didn't have the customary hard-boiled egg, so I used a sauce gribiche recipe from a Paul Bocuse book instead. I'm surprised at how well the confit egg yolk turned using sous-vide.

  • joneshayley on July 05, 2020

    The steak is amazing! I’ve never used hangar before and will do so again. The sauce gribiche was fab and the cod it egg yolk was nice, though there are better ways to confit a yolk (olive oil)

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