Holiday Hanger Steak with Coconut Cream and Pepper Sauce Recipe

Holiday Hanger Steak with Coconut Cream and Pepper Sauce

Serves 2
Prep time 5 minutes
Cook time 15 minutes

12 oz Hanger steak
1/2 tablespoon of tapioca flour
1 tablespoon of olive oil
3 tablespoons of coconut cream
1 endive
2 tablespoons of toasted walnuts
2 tablespoons of pomegranate seeds
1/2 tablespoon of extra virgin olive oil
Salt to taste


For the Steak:

  • Take the steak out of the fridge about 30 minutes before preparing.
  • Place a nonstick pan on a high flame and let heat (about 2 minutes).
  • Sear the whole steak on nonstick pan for 3 minutes (this will be medium rare), turn over, and repeat.
  • Salt.
  • Let steak rest on a paper towel (about 5 minutes).
  • Slice thinly.
  • Soak up excess juice with a paper towel and plate.
  • Top with coconut cream and endive salad.

Peppered coconut cream sauce:

  • Cook olive oil and tapioca flour on low heat, whisking until smooth.
  • Whisk in coconut cream slowly until smooth ( about 3 minutes).
  • Turn off heat.
  • Add salt to taste and peppercorns.
  • Heat well before topping steak.
  • *if it is too thick when you go to serve it, add a bit of warm coconut cream until you have the desired consistency.

Endive salad with walnuts and pomegranate seeds:

  • Slice endive thinly and toss in a bowl with walnuts, pomegranates, olive oil, and salt.
  • Top on steak after you have dressed it with cream sauce.