Tab is so different from other steaks in both flavor and texture. Cut from the lower belly, it has an offal character that holds up incredibly well to charcoal and smoke. You must cook this rare cut and rest it very well, otherwise it will be too tough to eat. Get it right though (it’s actually very easy to get it right) and you’ll be richly rewarded.
FOR 2 PEOPLE
CONFIGURATION Direct cooking
PREPARATION TIME 10 minutes
COOKING TIME 10 minutes
200g dried rice vermicelli
2 spring onions, very thinly sliced
1 teaspoon toasted sesame oil
2 small gem lettuces, leaves separated
flaky sea salt
SCOTCH BONNET AND GRAPEFRUIT DIP
100ml grapefruit juice
grated zest of ½ grapefruit
2 tablespoons lime juice
1 scotch bonnet pepper, seeded and finely chopped
2 tablespoons of fish sauce
1 tablespoon of honey
2 cloves garlic, crushed or finely grated
1 tablespoon of rice vinegar
1 teaspoon of cornstarch
a small handful of finely chopped mint leaves
- Prepare a barbecue for direct cooking over high heat.
- Once the barbecue is ready, season the steak heavily with flaky sea salt on both sides. Grill the hanger steak over direct heat for a few minutes on each side, then rest the steak for 10 minutes.
- Combine all dipping sauce ingredients except mint in a small saucepan. Whisk to combine and bring to a boil, whisking all the time, until thickened – a minute or two. Remove from the heat and stir in the mint. Put aside.
- Put the rice noodles in a heatproof bowl, cover with boiling water and soak for 5 minutes, or until tender, then drain. Refresh in a colander under cold running water to cool, then transfer to a bowl and add the spring onions and sesame oil. Mix to combine.
- Thinly slice the steak across the grain and serve with the noodles, lettuce leaves and dip. Eat by wrapping rice noodles and steak in a lettuce leaf and dipping them in the sauce.
COOK INDOORS Preheat a cast iron skillet over high heat for at least 5 minutes, add the steak and cook for a few minutes on each side, before resting.