Wine n’ About | Hanger steak, crushed potatoes and red pepper jam
Food Pairing
Hanger steak, crushed potatoes and red pepper jam

Reading our review of the wine dinner at Quince made your mouth water? Check this Pairing with the Master!

This pairing is between two strong partners: a rich dish as the Hanger steak and a Big n’ Bold Red wine from Tuscany.

Check below for the recipe!
Hanger steak_Quince_Pairing_with the Master

Hanger steak, crushed potatoes and red pepper jam recipe (4 servings) 


  • 4x150gm pieces hanger steak-trimmed*
  • 500gm potatoes
  • 4 sprigs rosemary
  • 4 cloves garlic, smashed
  • 4 tablespoons red pepper jam (see recipe below)
  • 4 teaspoons dried black olives, chopped
  • Maldon sea salt
  • Ground black pepper
  • Olive oil


  1. Boil potatoes with the skin until they are tender
  2. Peel and crush them still warm
  3. Season the steaks and cook on a hot grill on both sides until rare
  4. Rest them in a warm place for 10 minutes
  5. Heat the olive oil in a pan with rosemary and garlic
  6. Add the potatoes and cook until golden
  7. Season to taste
  8. Slice steak into ½ cm thick pieces
  9. Serve on top of crushed potatoes with blobs of red pepper jam, sprinkles of olive powder and maldon sea salt

*We used a black angus hanger steak from Australia

Ingredients for the Red pepper jam (30 portions)

  •  1kg of red capsicum
  • 200gr of white onion
  • 200ml of white wine vinegar
  • 200gr of white sugar
  • 2 cinnamon sticks
  • 200ml of orange juice
  • 2 pieces of bay leaves


  1. sweat the peppers and onions
  2. Add all the other ingredients and cook until they have a jam consistency
  3. Season to taste
  4. Enjoy!