Hanger Steak with Chilli, Garlic Prawns
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct Cooking with Safe zone
Fuel used: KJ Big Block Charcoal
Cooking Temperature: High Direct Heat
Ingredients
Hanger Steak
Gaucho Steak Seasoning from Angus & Oink
8-10 Tiger Prawns
Spiced Mango and Lime rub from Smokey Carter
1tbsp Hickory smoked Rapeseed Oil
100g butter
1 red chilli, finely chopped
1 garlic clove, finely chopped
1 tsp Smoked chilli rub from Smoky Brae
Juice of half a lime
Method
Shell and clean your prawns then skewer them using bamboo skewers. I seasoned them on all sides with the Spiced Mango and Lime seasoning from The Smokey Carter to add some flavour while they are on the grill.
The steak does not need much preparation at all. We are using the Gaucho steak seasoning on them however we will add this when we are grilling the steaks. The only thing I did prior to the cook was to rub a little Hickory smoked rapeseed oil onto each steak to prevent it sticking but also to add some flavour to the crust.
You want you BBQ setup for 2 zone cooking with a high heat of around 220-250 C. While your BBQ is coming up to temperature, place a small cast iron skillet in the indirect heat zone to pre-heat with a little of that hickory smoked oil. You don't want this skillet to be too hot or the butter will burn, so placing it away from the coals stops it over heating.
When your BBQ is up to temp, put the steaks on directly over the coals. Sear it for a few minutes then turn it over. Season the seared side with some of that Gaucho seasoning.
At this point you can place your skewered prawns over the coals to start cooking. Add your chopped chilli and garlic to the skillet to gently start cooking along with the smoked chilli rub from Smoky Brae.
After a few more minutes, turn the steak once more and season the other side. Turn your prawns over when they have a nice colour on the first side. Add the butter to the skillet to allow it to slowly melt and combined with the chilli and garlic.
Cook your steak to your preferred doneness - I went for medium which is around 60C. You can also check the temperature of the prawns by probing them in the thickest part. Once they have reached 63C, they are ready to come off.
Before serving, remove the prawns from the skewers and place them into the skillet with the chilli infused butter and toss them around. Make sure each prawn is well covered with the butter then squeeze the juice of half a lime over them.
I served this on a large platter with some hand cut chips. Slice the steak into thin strips against the grain then simply spoon the prawns out of the skillet, drizzling a little bit of that butter over them and one last dash of lime juice.
