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

Ingredients:

• 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

Preparation:

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

Preparation:

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!