GRILLED HANGER STEAK AT 60°C WITH INFUSED CHIMICHURRI SAUCE
Ingredients: 300 g hanger steak 1 litre water 10 g coarse salt 30 g mild olive oil Chimichurri sauce: 400 g sunflower oil 10 g chopped garlic 50 g chopped fresh parsley 5 g of ground black pepper 80 g red wine vinegar 18 g of dried oregano 15 g table salt 5 g chilli